Roasted Honey Mustard Chicken
I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market.
Prep: 20 min. + marinating Bake: 13/4 hours + standing Makes: 6 servings
3/4 cup honey 1/3 cup extra virgin olive oil 1/3 cup Dijon mustard 1/4 cup lemon juice
3 Tbsp. chicken seasoning 7 garlic cloves, minced 1 broiler/fryer chicken
(3 to 4 lbs.)
VEGETABLES
11/2 lbs. baby red potatoes
1 lb. carrots, cut into 1-in. pieces 3 to 4 fresh rosemary sprigs 2 Tbsp. extra virgin olive oil
1 tsp. chicken seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 medium lemon, sliced
In a small bowl, whisk the first six ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
3. Roast 15 minutes. Meanwhile, in a bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°.
4. Roast until a thermometer inserted in the thickest part of the thigh reads 170°-175°, 11/₂-1³/4 hours, adding the lemon slices during last 15 minutes of roasting and brushing occasionally with the reserved marinade. Cover loosely with foil if the chicken browns too quickly.
5. Remove chicken from oven. Let stand 15 minutes before carving; discard rosemary sprigs.
5 oz. cooked chicken with 1 cup vegetables: 654 cal., 31g fat (7g sat. fat), 104mg chol., 919mg sod., 58g carb. (32g sugars, 4g fiber), 36g pro.