Dijon Roasted Chicken and Vegetables
Dijon roasted chicken and vegetables is a play on a classic French dish, known as poulet à la moutarde. It creates decadent crispy skin, juicy chicken and perfectly roasted vegetables for dinner.
Ingredients
Ingredients
- 1 whole chicken spatchcocked
- 1/2 teaspoon garlic salt
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- leaves from one sprig fresh rosemary or 1/2 teaspoon dried
- about 1/4 to 1/2 cup dijon mustard
- 2 large potatoes cut into one-inch pieces
- 1 medium onion thinly sliced
- 3 stalks celery diced
- 1 bulb garlic cloves separated and peeled
- 1 tablespoon dried parsley
- black pepper to taste
Sauce Ingredients
- 1/4 cup milk I used skim
- 3 tablespoons dijon mustard
- garlic salt and pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Place the spatchcocked chicken on a cutting board while you prepare it.
- Combine the garlic salt, paprika, onion powder and rosemary leaves in a small bowl, and then rub it evenly under the skin of the breast and along the bottom of the chicken.
- Now, coat the entire outside of the chicken in a thin layer of dijon mustard.
- Put the prepared potatoes, onion, celery and garlic, along with the parsley and black pepper into the bottom of a nine-by-13-inch baking dish, and stir to combine.
- Add the chicken on top, breast side up.
- Put the chicken in the oven and check the internal temperature after 45 minutes.
- Let the chicken cook to 160 degrees, and then remove it from the oven. Carefully place the chicken on another dish or cutting board to rest while it up-cooks to 165 degrees.
- While the chicken rests, mix the sauce ingredients in a small bowl, and then pour over the vegetables in the baking dish. Give it a stir and then place it back in the oven for 10 minutes. Remove the vegetables from the oven, and give them another stir.
- When the chicken has reached 165, slice and serve it, along with the roasted vegetables.