Mustard Roast Chicken
Adapted from a classic poulet à la moutarde recipe with my own modifications
Prep Time: 15 minutes
Cooking Time: ~3 hours
Serves: 6-8
Ingredients
Chicken
1 whole chicken
1-2 tbsp Dijon mustard (for the rub)
Salt, pepper, garlic powder, onion powder
Veggies
2-2 ½ lbs golden potatoes, peeled and quartered
½ lb bacon, chopped
4 shallots, chopped
6-8+ garlic cloves, chopped
5 thyme sprigs (fresh)
1 cup chicken stock
1-1 ½ tsp salt
½ tsp pepper
Sauce
¾ cup dry white wine
1-2 tbsp Dijon mustard
¼ cup heavy cream
1 tbsp finely chopped parsley (plus extra to serve)
Instructions
Preheat the oven to 200°
Pat the chicken dry
Rub all over with 1-2 tbsp of Dijon mustard
Season generously with salt, pepper, garlic powder and onion powder
In a large Dutch oven, sauté the bacon until cooked
Add garlic and shallots and cook for a few minutes until softened and fragrant
Add the potatoes and mix well
Season with salt and pepper
Top with the thyme (underneath where the chicken will rest)
Pour over the stock
Place the chicken directly on top of the potatoes so it’s just above the liquid
Place in the oven
Increase the temperature by 25°-50° every 20-30 min or so until you get to 350°/400°, and the internal chicken temperature reaches 165° (see note below about this method)
Cover with a lid if the skin browns too quickly
Once fully cooked, set the chicken aside to rest before carving
Place the Dutch oven over medium heat, add in the wine, 1-2 tbsp of Dijon mustard and heavy cream
Simmer for 15-20 minutes until slightly thickened and wine has cooked down
Add the parsley and season to taste
Carve the chicken and serve by spooning over the creamy mustard sauce and potatoes
Add extra parsley to serve
Note:
Roasting the chicken low and slow helps keep it exceptionally tender and juicy
A Bluetooth meat thermometer is highly encour to ensure perfect doneness without overcooking
I recommend using this method with any recipe roasting a whole chicken