- ⅓ cup whole grain Dijon Mustard
- ⅓ cup extra-virgin olive oil
- 2½ Tbs. chopped fresh rosemary
- 1 7½- to 8-pound roasting chicken, giblets removed
- 2 large red onions, peeled, each cut into 8 wedges
- 1½ lbs. small turnips, peeled if desired, and each cut into 1½-inch pieces
- 1 lb. peeled baby carrots
- 1 cup canned low-salt chicken broth
Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce
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Poultry, Family Favorites
Active Time: 20 minutes
Start to Finish: 2 hours, 15 minutes, includes resting time.
Preheat oven to 375°. Whisk mustard, oil, and rosemary in a small bowl. Place the chicken in a roasting pan, and brush with half the mustard mixture. Roast the chicken until the juices from the thigh run clear, and a thermometer inserted into the thickest part of the thigh reads 175°, about 1 hour and 45 minutes.
Meanwhile, coat a large baking sheet with oil. Reserve one tablespoon of the mustard mixture for the sauce. Toss the onions, turnips, and carrots with remaining mustard mixture, spread out on the baking sheet and roast until the vegetables are tender, about 1 hour.
Transfer the chicken to a cutting board to rest while you make the sauce. Spoon off the fat from the juices in the roasting pan, place the pan on 2 burners, and whisk in the chicken broth and mustard mixture. Stirring with a wooden spoon to release the brown bits, boil until reduced to about 1¼ cups, about 5 minutes. Season to taste with salt and pepper. Cut up chicken, place on a platter surrounded by the vegetables, and serve the sauce separately.
Bob doesn't like root (or non-root, for that matter) vegetables, so I generally just make the chicken. If you do that, you will have extra mustard mixture, and can double the sauce.
I always serve this chicken with mashed potatoes and, if you don't do the root vegetables, roasted green beans, which Bob does like.