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Mashed potatoes or squash
side-dishes would be perfect with this.
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1/3 cup whole grain Dijon
mustard
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1/3 cup olive oil
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2 1/2 tablespoons chopped
fresh rosemary
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1 7 1/2- to 8-pound roasting
chicken, rinsed, giblets removed
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2 large red onions, each cut
into 8 wedges, peeled
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1 1/2 pounds small turnips,
peeled if desired, each turnip cut into 1
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1/2-inch pieces
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1 pound peeled baby carrots
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1 cup canned low-salt chicken
broth
Preheat oven to 375°F. Whisk
mustard, oil, and rosemary in bowl. Place
chicken in large roasting pan. Brush with half
of mustard mixture. Roast until thermometer
inserted into thickest part of thigh registers
170°F, about 1 hour 45 minutes.
Meanwhile, brush large baking sheet with oil.
Reserve 1 tablespoon mustard mixture for sauce.
Toss onions, turnips, and carrots with remaining
mustard mixture in bowl. Spread out on baking
sheet. Roast until tender and beginning to
brown, stirring twice, about 1 hour. Transfer
chicken to
platter. Spoon off fat from juices in pan. Place
pan atop 2 burners. Whisk in broth and reserved
mustard mixture. Boil until reduced to 1 1/4
cups, about 5 minutes. Season with salt and
pepper. Place chicken on platter; surround with
vegetables. Serve with sauce.
Makes 6 servings. |
