Roasted Chicken with Rosemary and Mustard
Though rustic in appearance, this easy roasted chicken with rosemary and mustard also turns out to be just plain delicious. Roasted alongside the chicken is a colorful array of chopped root vegetables, providing both sustenance and a bit of sweetness for contrast with the lip-smacking rosemary mustard jus that is poured over everything at the end.
Servings 6 servings
Equipment
- 1 dutch oven (or other oven-safe pot)
- 1 baking sheet
Ingredients
- 1 whole chicken (about 5 to 6 pounds) giblets removed, rinsed, and patted dry
- 2 tablespoons fresh rosemary chopped finely
- ⅓ cup dijon mustard whole grain
- ⅓ cup olive oil extra virgin
- 1 cup chicken stock
- 1 pound small potatoes
- 1 large red onion peeled and chopped into large pieces
- 4 medium carrots peeled and chopped into large pieces
- 4 medium parsnips peeled and chopped into large pieces
- 1 large yam peeled and chopped into large pieces
Instructions
Setting up
- Arrange oven racks to accommodate both the roasting pot and baking sheet simultaneously. Then heat the oven to 375°F.
Preparing the rosemary mustard paste
- Combine the finely chopped rosemary, dijon mustard, and olive oil in a small bowl. Whisk everything together until the mixture looks emulsified.
- Divide this rosemary mustard paste equally into two separate bowls, setting half of the paste aside for use on the vegetables.
Roasting the chicken and vegetables
- Place the chicken into the roasting pot and loosen the skin over the breasts.
- Using a magic whisk (or slender silicone spatula), scoop up a small amount of the rosemary mustard paste and slide it underneath the skin, spreading it directly onto the breast meat. Repeat this process until the breast meat on both sides is evenly coated, but at least a tablespoon of the paste remains for the outside.
- Spread the remaining tablespoon of rosemary mustard paste over the top of the chicken. Then cover the pot and place it in the oven. Set a timer for one hour, and while the chicken begins roasting, prepare the root vegetables.
- Peel all of the vegetables (except the small potatoes). Then chop the carrots, parsnips, yam, and red onion into large pieces roughly equal in size.
- Place the vegetables on a baking sheet. Add the reserved half of the rosemary mustard paste, again making sure at least a tablespoon remains for later use in the jus. Toss the vegetables with the paste until evenly coated.
- After the chicken has roasted for an hour, remove the lid from the pot. Place the vegetables in the oven as well and set a timer for another 45 minutes. When the chicken has had its one hour and 45 minutes in the oven, test it for doneness. (The juices should run clear and the drumsticks should move easily.)
Preparing the jus and serving
- When the chicken is done, remove it from the pot. Set the chicken aside to rest while the vegetables finish roasting and you prepare the jus. There should be some liquid in the bottom of the pot, and this will be the base for the jus.
- Place the pot on the stove over medium heat. Add one cup of chicken stock (or water and chicken bouillon) to the liquid in the bottom of the pot. Bring to a simmer.
- Add the reserved tablespoon of rosemary mustard paste. Continue simmering the mixture until it is reduced by about half. This usually takes somewhere between 10 to 20 minutes.
- In the meantime, check the vegetables for doneness. When they are easily pierced with a fork, remove them from the oven.
- Once the rosemary mustard jus has been reduced, check it for seasoning. Add salt and pepper to taste.
- To serve, simply slice the roasted chicken and pile it together with the roasted root vegetables. Then generously pour over the rosemary mustard jus.