Roast Chicken with Mustard Vinaigrette

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
  • pepper

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.

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