Name: Whole Roasted Mustard Chicken with Vegetables
Ingredients: 1 whole chicken (3-4 pounds); Salt and pepper; ¼ cup mustard (preferably homemade); 3 carrots (sliced into bite-sized chunks); ½ pound Brussels sprouts (cut in half); 1 pound small potatoes (halved or quartered); Olive oil; Several sprigs of fresh thyme (or rosemary); 1 lemon (cut in half)

Roasting pan containing vegetables and a whole mustard coated chicken. — Photo: Joshua Curry

Here’s an opportunity to use your homemade mustard. And if you are sourcing everything you eat this October locally, you’ll find it’s easier to come across a whole chicken at the farmers market than individual pieces. Roast chicken is classic comfort food and an easy meal when you combine it with some roasted vegetables.

Ingredients

1 whole chicken, 3-4 pounds
Salt and pepper
¼ cup mustard, preferably homemade
3 carrots, sliced into bite-sized chunks
½ pound Brussels sprouts, cut in half
1 pound small potatoes, halved or quartered
Olive oil
Several sprigs of fresh thyme, or rosemary
1 lemon, cut in half

Instructions

Rub chicken with salt, pepper and mustard and let it come to room temperature. Preheat oven to 450°. Toss the carrots, Brussels sprouts and potatoes with olive oil, salt and pepper in a bowl until evenly coated.
Place the vegetables in a large roasting pan and add the chicken on top with the herb sprigs and lemon halves. Add a little more salt and pepper on top so it is amply coated and roast at 450° for 20 minutes.
Turn the temperature down to 375° and roast for another 40–45 minutes, or until the internal temperature reaches 165° and the juices run clear. Take out of the oven, place the chicken on a carving board and let it rest for 10–15 minutes. Carve the chicken and place all pieces on a serving platter. Drizzle with any pan juices and serve. Save any leftover pieces and the carcass to make stock.

Nutrition

Whole Roasted Mustard Chicken with Vegetables