Classic Roast Chicken with Mustard Potatoes

There’s something undeniably comforting about a perfectly roasted bird. Classic Roast Chicken with Mustard Potatoes has become a staple in my household, especially during the fall season when the air turns crisp and the aroma of roasting fills the kitchen. I remember the first time I made this dish; it was for a small gathering of friends. The laughter in the background, the clinking of plates, and the anticipation of a delicious meal created a warm atmosphere that was hard to match. As the chicken cooked, it filled my home with a mouthwatering scent that made everyone’s stomachs rumble. This isn’t just dinner; it’s an experience. The combination of tender chicken and flavorful potatoes tossed in mustard is nothing short of magical. It brings people together, making everyone feel at home. I can still hear my friends raving about how juicy the chicken was and how the potatoes were the perfect complement. Now, it’s a dish I make whenever I want to impress or simply enjoy some quality time with my loved ones.

What to Buy for Classic Roast Chicken with Mustard Potatoes

When preparing Classic Roast Chicken with Mustard Potatoes, it’s essential to choose high-quality ingredients that complement each other beautifully. The key players in this recipe are the roasting chicken, fresh herbs, and mustard. Together, they create a dish that is rich in flavor and incredibly satisfying.

• 1 lemon: A bright burst of citrus that enhances the chicken’s flavor and keeps it moist.
• 2 yellow onions: These add sweetness and depth when roasted, transforming into a delicious side.
• 2 pounds baby potatoes: Creamy and tender, they soak up the chicken’s juices and flavors.
• 1/4 cup whole-grain Dijon mustard: Imparts a tangy richness that elevates the dish.
• 3/4 cup extra virgin olive oil: A healthy fat that helps the chicken crisp up beautifully.
• 1 1/2 teaspoons finely chopped fresh rosemary leaves: Offers an aromatic touch that pairs perfectly with chicken.
• 1 tablespoon roughly chopped fresh thyme leaves: Adds earthiness and a robust flavor.
• Kosher salt and freshly ground black pepper: Essential for seasoning to enhance all flavors.
• 1 roasting chicken: The star of the dish, ensuring a juicy and flavorful meal.
• 1 bay leaf: Infuses subtle depth into the dish.
• 2 or 3 cloves garlic: Adds a savory punch that complements the overall flavor.
• 3 tablespoons unsalted butter: Ensures a wonderfully crispy and golden skin.

Classic Roast Chicken with Mustard Potatoes Instructions

Cooking Classic Roast Chicken with Mustard Potatoes is a straightforward process that yields fantastic results. Follow these detailed steps to create a meal that will impress your family and friends.

1. Preheat your oven to 425º, making sure the rack is in the center position. This temperature ensures the chicken cooks evenly and the skin becomes crispy.
2. Cut the lemon in half widthwise and squeeze the juice into a small bowl, removing any seeds as you go. Set the squeezed halves of the lemon aside for stuffing the chicken later.
3. In a large bowl, combine the yellow onions and baby potatoes. Pour in the lemon juice you just squeezed, along with the whole-grain Dijon mustard, extra virgin olive oil, finely chopped rosemary, thyme, and 1/2 teaspoon each of kosher salt and pepper. Toss everything together so the vegetables are evenly coated.
4. Spread the seasoned onions and potatoes in an even layer on a sheet pan and set aside. This step allows for even roasting and delicious caramelization.
5. Next, check the roasting chicken for any giblets inside the cavity; remove and discard them. Use a sharp knife to trim off any excess fat from the chicken, especially around the cavity.
6. Pat the skin of the chicken dry with paper towels. This crucial step helps achieve that desirable crispy skin. Liberally season the chicken inside and out with kosher salt and pepper.
7. Now stuff the cavity of the chicken with the reserved squeezed lemon halves, the sprigs of rosemary and thyme, the bay leaf, and the garlic cloves. This will infuse wonderful flavors into the meat.
8. Rub unsalted butter all over the chicken skin. This not only adds flavor but also helps the skin to become beautifully golden brown. Sprinkle with another 1/2 teaspoon of salt and pepper.
9. Place the chicken, breast side up, on top of the bed of potatoes and onions. Use kitchen twine to tie the legs together tightly and tuck the wings under the chicken’s body. This helps the chicken cook evenly and retain its shape.
10. Roast the chicken and potatoes in the preheated oven until a thermometer inserted into the thickest part of the thigh reads at least 145º, and the juices run clear when pierced. If the potatoes start to over-brown, carefully remove them with a spatula and set them aside until it’s time to serve.
11. Once done, allow the chicken to rest for 10 minutes before slicing into pieces. This resting time allows the juices to redistribute, ensuring every bite is juicy and tender. Serve the chicken alongside the roasted onions and potatoes for a complete meal.

Recipe Tips about Classic Roast Chicken with Mustard Potatoes

Making Classic Roast Chicken with Mustard Potatoes can be a delightful experience, so here are some tips to ensure your dish turns out perfectly every time!

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain texture.
• Freezing: You can freeze leftover chicken and potatoes. Make sure they cool completely before transferring them to a freezer-safe container. Enjoy within three months for the best quality!
• Pairing: This dish pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal.
• Marinate Ahead: For even more flavor, consider marinating the chicken in mustard, herbs, and lemon juice the night before.
• Gravy Option: Use the drippings to make a quick gravy. Just add some broth and flour to the pan juices and simmer until thickened.

Serve This Classic Roast Chicken with Mustard Potatoes With

• Fresh Garden Salad: A light and crisp salad balances the richness of the chicken and potatoes, providing a refreshing contrast.
• Roasted Seasonal Vegetables: Consider adding some seasonal roasted vegetables like Brussels sprouts or carrots, which can enhance the meal.
• Rice or Quinoa: Serve with a side of rice or quinoa to soak up the flavorful juices from the chicken.
• Crispy Bread: A loaf of crusty bread is perfect for mopping up any leftover juices or gravy on your plate.
• Wine Pairing: If you enjoy wine, a light white wine can complement this meal beautifully, enhancing the overall dining experience.
• Picnic Option: Leftover chicken and potatoes make for a fantastic picnic meal, easily transportable and still delicious cold!

FAQ

Conclusion

In conclusion, Classic Roast Chicken with Mustard Potatoes is a dish that embodies comfort and satisfaction. Its simplicity and rich flavors make it a go-to for any occasion, from casual weeknight dinners to special gatherings. I encourage you to give this recipe a try; it’s sure to become a cherished favorite in your home.

Classic Roast Chicken with Mustard Potatoes

The ultimate comfort food, Classic Roast Chicken with Mustard Potatoes combines tender chicken with flavorful mustard-infused potatoes for an easy weeknight dinner. Each bite is juicy and rich, making it a delicious choice for any occasion. You’ll want to make this tonight!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 1 lemon
• 2 yellow onions cut into 2-inch chunks
• 2 pounds baby potatoes halved (or left whole if really tiny)
• 1/4 cup whole-grain Dijon mustard
• 3/4 cup extra virgin olive oil
• 1 1/2 teaspoons finely chopped fresh rosemary leaves plus 2 sprigs
• 1 tablespoon roughly chopped fresh thyme leaves plus 4 sprigs
• Kosher salt and freshly ground black pepper
• 1 roasting chicken
• 1 bay leaf
• 2 or 3 cloves garlic
• 3 tablespoons unsalted butter at room temperature

Equipment

• Oven

Method

 

1. Preheat your oven to 425º, making sure the rack is in the center position. This temperature ensures the chicken cooks evenly and the skin becomes crispy.
2. Cut the lemon in half widthwise and squeeze the juice into a small bowl, removing any seeds as you go. Set the squeezed halves of the lemon aside for stuffing the chicken later.
3. In a large bowl, combine the yellow onions and baby potatoes. Pour in the lemon juice you just squeezed, along with the whole-grain Dijon mustard, extra virgin olive oil, finely chopped rosemary, thyme, and 1/2 teaspoon each of kosher salt and pepper. Toss everything together so the vegetables are evenly coated.
4. Spread the seasoned onions and potatoes in an even layer on a sheet pan and set aside. This step allows for even roasting and delicious caramelization.
5. Next, check the roasting chicken for any giblets inside the cavity; remove and discard them. Use a sharp knife to trim off any excess fat from the chicken, especially around the cavity.
6. Pat the skin of the chicken dry with paper towels. This crucial step helps achieve that desirable crispy skin. Liberally season the chicken inside and out with kosher salt and pepper.
7. Now stuff the cavity of the chicken with the reserved squeezed lemon halves, the sprigs of rosemary and thyme, the bay leaf, and the garlic cloves. This will infuse wonderful flavors into the meat.
8. Rub unsalted butter all over the chicken skin. This not only adds flavor but also helps the skin to become beautifully golden brown. Sprinkle with another 1/2 teaspoon of salt and pepper.
9. Place the chicken, breast side up, on top of the bed of potatoes and onions. Use kitchen twine to tie the legs together tightly and tuck the wings under the chicken's body. This helps the chicken cook evenly and retain its shape.
10. Roast the chicken and potatoes in the preheated oven until a thermometer inserted into the thickest part of the thigh reads at least 145º, and the juices run clear when pierced. If the potatoes start to over-brown, carefully remove them with a spatula and set them aside until it's time to serve.
11. Once done, allow the chicken to rest for 10 minutes before slicing into pieces. This resting time allows the juices to redistribute, ensuring every bite is juicy and tender. Serve the chicken alongside the roasted onions and potatoes for a complete meal.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven to maintain texture.
• Tip 2: You can freeze leftover chicken and potatoes. Make sure they cool completely before transferring them to a freezer-safe container. Enjoy within three months for the best quality!
• Tip 3: This dish pairs beautifully with a fresh garden salad or roasted vegetables for a complete meal.
• Tip 4: For even more flavor, consider marinating the chicken in mustard, herbs, and lemon juice the night before.
• Tip 5: Use the drippings to make a quick gravy. Just add some broth and flour to the pan juices and simmer until thickened.

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Meet Blaire Holloway

Taking traditional feast recipes and giving them a modern, vibrant twist is what drives me. I want to keep your menu exciting and fresh. I handled the cooking and photography for this recipe, working to bridge the gap between classic comfort and contemporary flavor for your table.