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: 2-4 servings 1x
- Category: Entree
- Method: Roasting
- Cuisine: American
- 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 whole roasting chicken (4–5 pounds)
- 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.