Classic Roast Chicken with Mustard Potatoes

This delectable, comforting Classic Roast Chicken with Mustardy Potatoes is a Sheet Pan Supper or an easy meal cooked on one pan.

This Sheet Pan Chicken Recipe helps you stream line meal prep by cooking your entree and side dish at the same time! A fabulous family meal for any day of the week.

Why You Must Make

• Your chicken and potatoes cook together on one pan, streamlining your dinner prep and cleanup!
• It’s basically a hands off recipe that requires little effort with a delicious payoff.
• This recipe comes from Molly Gilbert, a graduate of the French Culinary Institute, food blogger and recipe tester in the kitchen of Saveur magazine.

Ingredient Notes

• Kitchen Staples – Olive Oil, Garlic cloves, Kosher Salt, Freshly Ground Black Pepper, Butter (unsalted is called for, but I used salted)
• Yellow Onions – Cut into large chunks
• New Potatoes – Cut in half if large
• Whole Grain Dijon Mustard
• Fresh Rosemary and Thyme
• Bay Leaf
• Roasting Chicken

How to Make

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. While you’re at it, roast TWO!

1. The process is simple. First, the chicken is stuffed with lemons, herbs, and garlic.
2. It’s salted once, then smeared with butter and seasoned once again making for crisp, flavorful skin and the most succulent meat.
3. Plus the potatoes are incredible, too. Toss with lemon juice and whole grain mustard, then roast along with the chicken until it’s golden brown.
4. 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.

Recipe Tips

• The night before you plan to roast your chicken, place it on a rack over a rimmed sheet pan, then season with kosher salt. The salt will infuse into the chicken instead of just sitting on the surface.
• After roasting, cover your chicken with foil and let it rest for about 10 minutes before serving. This allows the juices to be redistributed throughout the meat. Note: The internal temperature will rise 10 more degrees as it rests so you can safely pull it off at 155-160°.
• PRO-Tip: To ensure your chicken is done, use a meat thermometer. Insert it into the breast. It should read 165-170°F when it’s done resting. Note that salmonella bacteria is killed at 165°.
• Though the marinade will help keep the chicken moist, it will be drier than desired if overcooked. So monitoring the temperature is recommended.
• You can add other vegetables to the pan (I recommend carrots). They will be fully cooked before the chicken is done, so add them after the chicken is partially roasted. Plus they will garner some delicious flavor from the juices in the pan.

Frequently Asked Questions

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• Plus More of the Best Chicken Recipes

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The Recipe:

Classic Roast Chicken with Mustard Potatoes

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Yield 4 servings

This classic roast chicken from cookbook author, Molly Gilbert, is easy enough for a weeknight, yet impressive enough for company! And both the potatoes and chicken are roasted together on a sheet pan.

Ingredients

• 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

Instructions

1. Preheat oven to 425º with a rack in the center position.
2. Cut the lemon in half widthwise and squeeze the juice into a small bowl; remove any seeds. Set the squeezed halves aside.
3. 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.
4. 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.
5. Stuff the cavity with the reserved lemon halves, the sprigs of rosemary and thyme, the bay leaf and the garlic cloves.
6. Rub the butter onto the chicken skin. Sprinkle the skin again with 1/2 teaspoon each of salt and pepper.
7. 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.
8. 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.
9. Allow the chicken to rest for 10 minutes before slicing into pieces and serving with the onions and potatoes.

Notes

Recipe copyright © Molly Gilbert 2014. Used with permission from Workman Publishing Company.

Cooking time and servings vary depending on size of chicken.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1043Total Fat: 70gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 50gCholesterol: 154mgSodium: 629mgCarbohydrates: 57gFiber: 7gSugar: 6gProtein: 48g

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