Roast Chicken with Mustard VinaigrettePosted: January 8, 2011 | Author: admin | Filed under: Recipes | Tags: chicken, mustard | 1 Comment »
This is fairly easy recipe that I chose because I have TONS of fresh rosemary & sage growing next to my house (though nothing else). It was quite good and Mika proclaimed it very loudly to be the BEST CHICKEN EVER. I thought it was good, not amazing, but I’ll defer to her opinion 🙂 The recipe, as usual, comes from epicurious.com
Roast Chicken with Mustard Vinaigrette
- For the vinaigrette
- 2 Tbsp. cider vinegar
- 2 tsp. Dijon mustard
- 1/4 tsp. sugar
- 1/4 tsp. salt or more
- 1/2 cup olive oil
For the chicken
- 1 5-6 lb chicken
- salt & pepper to taste
- 1/2 onion
- 2 fresh rosemary springs
- 2 fresh sage sprigs
- 1 Tbsp. fresh rosemary, chopped
- 1 Tbsp. fresh sage, chopped
Make the marinade by whisking together the vinegar, mustard, sugar and salt. Slowly add the oil, whisking constantly, until it emulsifies. Season with additional salt & pepper if needed. Set aside.
Preheat oven to 450°F.
Pat the chicken dry. Season the cavity with salt and pepper. Place the shallot and rosemary & sage spring inside the cavity.
Loosen the skin on top of the breast and thighs and spread 2 Tbsp. of the vinaigrette under the skin. Tie the legs of the chicken together and tuck the wings under its body. Place chicken in a roasting pan. Brush 2 Tbsp. vinaigrette over the chicken and sprinkle with chopped rosemary and sage. Season with salt and pepper.
Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
Cook for 20 minutes, then reduce oven temperature to 375°F. Cook until the chicken achieves an internal temperature of 165°F and the juices run clear, about 1 h our. Remove and let rest for 15 minutes before serving. Serve with remaining vinaigrette.