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Roast Chicken with Mustard Sauce & Mixed Root Vegetables

Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Easy
Ingredients

1/3 cup gf dijon mustard
1/3 cup olive oil
1-1/2 Tablespoons fresh rosemary, chopped
1 Tablespoon fresh Italian parsley, chopped
1 large free range roasting chicken, rinsed and giblets removed
2 large red onions, cut into 8 wedges
4 large carrots, peeled and cut into 1 inch pieces
4 Russett potatoes, cut into 1 inch pieces
4 oz. cremini mushrooms, halved
1 cup gf Chicken Stock
Salt and freshly ground black pepper
Directions
Preheat the oven to 375°F. In a small bowl, whisk the mustard, olive oil and herbs together. Place the chicken in a large roasting pan. Brush the chicken with half the mustard mixture. Season the chicken with salt and freshly ground black pepper. Roast until a thermometer inserted into the thickest part of the thigh registers 170°F, about 1 hour and 45 minutes.

Meanwhile, brush a large baking sheet with olive oil. Reserve 1 tablespoon of the mustard mixture for the finished sauce. Toss the onions, carrots, potatoes and mushrooms with the remaining mustard sauce. Spread the vegetables out on the baking sheet. Roast the vegetables until tender and beginning to brown, stirring occasionally, for about 45 minutes.

Transfer the chicken to a platter. Spoon off the fat from juices in the pan. Place the roasting pan atop 2 burners. Whisk in the broth and the reserved mustard mixture. Boil until reduced to about 1 cup, about 5 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.

To serve, surround the chicken on the platter with the roasted vegetables and serve sauce along side.
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