This delectable Classic Roast Chicken with Mustard Potatoes is what you’d call a “Sheet Pan Supper.” What’s that? An easy meal that’s typically all cooked on your standard half sheet pan.
Sheet Pan Suppers by Molly Gilbert
Today, I’m delighted to be reviewing a new cookbook by Molly Gilbert. Sheet Pan Suppers is full of marvelous meal ideas (perfect for your weekday suppers), all cooked on a sheet pan, of course, but that’s not all. I’ve earmarked so many pages for other recipes made utilizing the versatile 18 x 13 inch lipped baking pan, including Roasted Beet & Orange Salad with Pistachios & Feta, Baked Apricot French Toast, Coffee Crumb Cake, Carrot Layer Cake with Cream Cheese Frosting and on and on.
Let me tell you a little about Molly and you’ll see why you should add this cookbook to your repertoire! First of all she’s a graduate of the French Culinary Institute, a fellow food blogger (check out Dunk & Crumble) PLUS a recipe tester in the kitchen of Saveur. There’s more, but those qualifications were enough to convince me—just leafing through the cookbook had my mouth watering.
Classic Roast Chicken with Mustard Potatoes
How often is roast chicken on your menu? If the answer is rarely, you’ll be thrilled with this easy recipe. Any leftovers can be shredded and used to make myriad other entrees. In fact, while you’re at it, roast TWO!
The process is so simple—the chicken is stuffed with lemons, herbs, and garlic. Salted once, then smeared with butter and seasoned once again makes for crisp, flavorful skin and the most succulent meat. Plus the potatoes are incredible, too, tossed with lemon juice and whole grain mustard, then roasted along with the chicken till golden brown. In an hour to an hour and a half, dinner is served. Just toss a quick salad and your family will think you slaved all day to make this spectacular meal.
- 1 lemon
- 2 yellow onions, cut into 2-inch chunks
- 2 pounds baby potatoes (also called new potatoes or creamers), halved (or left whole if really tiny)
- 1/4 cup whole-grain Dijon mustard
- 3/4 cup extra virgin olive oil
- 1 1/2 teaspoons finely chopped fresh rosemary leaves, plus 2 sprigs
- 1 tablespoon roughly chopped fresh thyme leaves, plus 4 sprigs
- Kosher salt and freshly ground black pepper
- 1 roasting chicken
- 1 bay leaf
- 2 or 3 cloves garlic
- 3 tablespoons unsalted butter, at room temperature
- Preheat oven to 425º with a rack in the center position.
- Cut the lemon in half widthwise and squeeze the juice into a small bowl; remove any seeds. Set the squeezed halves aside.
- Place the onions and potatoes in a large bowl and add the lemon juice, mustard, olive oil, chopped rosemary, chopped thyme and 1/2 teaspoon each of salt and pepper. Spread the vegetables in an even layer on a sheet pan. Set aside.
- If there's a little goody bag of giblets inside the chicken cavity, remove and discard it. Use a sharp knife to trim the chicken of any excess fat in and around the cavity. Pat the skin dry with paper towels. Liberally salt and pepper the chicken both inside and out.
- Stuff the cavity with the reserved lemon halves, the sprigs of rosemary and thyme, the bay leaf and the garlic cloves.
- Rub the butter onto the chicken skin. Sprinkle the skin again with 1/2 teaspoon each of salt and pepper.
- Place the chicken, breast side up, on top of the potatoes and onions. Tie the legs together tightly with the butcher's twine and tuck the wings under the body of the chicken.
- Roast the chicken and potatoes until an instant read thermometer inserted in the thigh registers at least 145º and the juices run clear when you pierce the thickest part of the thigh. If the potatoes look like they're overbrowning, remove them from the pan with a spatula and set them aside until you're ready to serve.
- Allow the chicken to rest for 10 minutes before slicing into pieces and serving with the onions and potatoes.
Recipe copyright © Molly Gilbert 2014. Used with permission from Workman Publishing Company.
Cooking time and servings vary depending on size of chicken.
Amount Per Serving: Calories: 1043Total Fat: 70gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 154mgSodium: 629mgCarbohydrates: 57gFiber: 7gSugar: 6gProtein: 48g