{"id":942,"date":"2011-01-08T10:31:37","date_gmt":"2011-01-08T10:31:37","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=942"},"modified":"2011-06-02T04:10:22","modified_gmt":"2011-06-01T20:10:22","slug":"roast-chicken-with-mustard-vinaigrette","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2011\/01\/roast-chicken-with-mustard-vinaigrette\/","title":{"rendered":"Roast Chicken with Mustard Vinaigrette"},"content":{"rendered":"<p>This is fairly easy recipe that I chose because I have TONS of fresh rosemary &#038; 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&#8217;ll defer to her opinion \ud83d\ude42  The <a href=\"http:\/\/www.epicurious.com\/recipes\/food\/views\/Roast-Chicken-with-Mustard-Vinaigrette-1800\">recipe<\/a>, as usual, comes from epicurious.com<\/p>\n<p>\n<b>Roast Chicken with Mustard Vinaigrette<\/b><\/p>\n<p><ul><i>For the vinaigrette<\/i><\/p>\n<li>2 Tbsp. cider vinegar\n<li>2 tsp. Dijon mustard\n<li>1\/4 tsp. sugar\n<li>1\/4 tsp. salt or more\n<li>1\/2 cup olive oil\n<li>pepper\n<\/ul>\n<p>\n<i>For the chicken<\/i><\/p>\n<ul>\n<li>1 5-6 lb chicken\n<li>salt &#038; pepper to taste\n<li>1\/2 onion\n<li>2 fresh rosemary springs\n<li>2 fresh sage sprigs\n<li>1 Tbsp. fresh rosemary, chopped\n<li>1 Tbsp. fresh sage, chopped\n<\/ul>\n<p>\nMake the marinade by whisking together the vinegar, mustard, sugar and salt.  Slowly add the oil, whisking constantly, until it emulsifies. Season with additional salt &#038; pepper if needed. Set aside.<\/p>\n<p>\nPreheat oven to 450\u00b0F.<\/p>\n<p>\nPat the chicken dry.  Season the cavity with salt and pepper.  Place the shallot and rosemary &#038; sage spring inside the cavity.<\/p>\n<p>\nLoosen 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.<\/p>\n<p>\nPat 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.<\/p>\n<p>\nCook for 20 minutes, then reduce oven temperature to 375\u00b0F.  Cook until the chicken achieves an internal temperature of 165\u00b0F and the juices run clear, about 1 h our. Remove and let rest for 15 minutes before serving. Serve with remaining vinaigrette.<\/p>\n<p>\n<a href=\"http:\/\/www.marga.org\/food\/all.html\">Marga&#8217;s Best Recipes<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is fairly easy recipe that I chose because I have TONS of fresh rosemary &#038; 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&#8217;ll defer to her opinion \ud83d\ude42 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[83,95],"class_list":["post-942","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-chicken","tag-mustard","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=942"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/942\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}