Whole Roasted Mustard Chicken with Vegetables

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.

Whole Roasted Mustard Chicken with Vegetables

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This whole roasted mustard chicken recipe combines farm-fresh ingredients with homemade mustard for a comforting and flavorful meal. Pair it with roasted vegetables for a hearty dish that celebrates local, seasonal cooking.

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Prep Time:10 minutes mins

Cook Time:1 hour hr 5 minutes mins

Resting Time:15 minutes mins

Total Time:1 hour hr 30 minutes mins

Course: Main Course

Cuisine: American, French

Keyword: Brussels Sprouts, Chicken, Mustard, Potatoes

Servings: 6 Servings

Calories: 100kcal

Author: Krista Harris

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

Calories: 100kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.4g | Trans Fat: 0.002g | Cholesterol: 0.1mg | Sodium: 150mg | Potassium: 603mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5393IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 1mg