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Classic Roast Chicken | #WeekdaySupper Sheetpan Supper with chicken and mustardy potatoes

Classic Roast Chicken with Mustard Potatoes

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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. 

Classic Roast Chicken with Mustard Potatoes on an oval platter

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 cookbook

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.

Classic Roast Chicken with Mustard Potatoes on a white dinner plate

 

 

Classic Roast Chicken with Mustard Potatoes

Classic Roast Chicken with Mustard Potatoes

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.

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 4 servings

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

Classic Roast Chicken with Mustard Potatoes on a white platter with cookbook

 

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51 comments on “Classic Roast Chicken with Mustard Potatoes”

  1. My fave sheet pan dish is roasted vegetables — whatever needs to be used up!

  2. I do love a dinner where you can cook it all together like that, I’m much more likely to make it regularly when it’s easy and quick. The Chicken looks delicious, one of our families favorite meals 🙂

  3. I love Roasted Veggies in a sheet pan with lots of herbs from the garden.

  4. I am ALL about sheet pan suppers. They’re practically all I make, at least during the winter months. If it can’t be roasted, we’re probably not eating it. Everybody needs a great roasted chicken recipe, and this one is just perfect! I need to check out this cookbook, for sure. Pinned!

  5. My favorite thing to cook on a sheet pan are roasted vegetables.

  6. Lizzy,
    This chicken looks delicious. The hubby would love it.
    I love roasted veggies, like, asparagus, potatoes, yams and broccoli.
    Annamaria

  7. Chocolate chip cookies and roasted veggies are my sheet pan go-to! But I definitely am open to Molly’s ideas and inspired recipes =)

  8. I love roasted veggies on sheet pans..also any type of cookie I love baking too 🙂

  9. Oven roasted cauliflower is our current favorite thing to bake. It never makes it to the dinner table. We all end up in the kitchen, eating it straight from the pan.

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