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

Cook Time:1 5

Resting Time:15

Total Time:1 30

Course: Main Course

Cuisine: American, French

Keyword: Brussels Sprouts, Chicken, Mustard, Potatoes

Servings: 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.

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