Honey Dijon and Lemon Roast Chicken with mixed Roast Vegetables (with pics)

These pictures are of the amazing Roast Chicken & Vegetables that I made the other day...

Honey Dijon and Lemon Roast Chicken with mixed Roast Vegetables


    For the chicken: 
    1 whole chicken thawed
    2 lemons
    8 cloves of garlic
    3 tablespoons Honey Dijon Mustard
    1.5 tablespoons of olive oil
    4 sprigs fresh thyme
    3 sprigs fresh rosemary
    Some pinches of Kosher Salt
    Some pinches of Black Pepper
    1/4 cup of white wine

    For the vegetables:
    3 potatoes - thinly sliced
    2 leeks - white part only
    2 large carrots
    8oz (2-3 large handfuls) Brussels Sprouts
    1 sweet yellow onion
    1 pint cherry or grape tomatoes
    4 oz sliced mushrooms
    1 lemon
    5 sprigs fresh thyme
    2 sprigs fresh rosemary
    2 tablespoons olive oil
    A large pinch Kosher Salt
    A large pinch of Black Pepper

    Preheat oven to 400
    Take thawed chicken and remove any gizzards in the body cavity. Rinse the entire chicken in cold water, place on a plate or cutting board and pat dry. Gently lift skin of chicken away from the body, start at the neck or rump area. Make it so that you can slide your fingers between the body and skin. Do this for both the breast side and the bottom.
    Mince 4 cloves of garlic add leaves of 2 sprigs of Thyme, 2 sprigs of Rosemary, and a pinch of kosher salt and pepper. Put entire mixture in a mortar for grinding or in a plastic bag and roll it with a rolling pin. Crush to release flavors and oils. Put spice mixture in a small bowl. Add Honey Dijon Mustard and Oil, mix well.
    Take the rub mixture and rub it into the chicken meat underneath the skin. Get as much of the body of the chicken covered as you can without tearing the skin.
    Next slice one lemon and quarter the second.
    Place lemon slices under the skin of the chicken.
    In the cavity of the chicken place the quartered lemon, 4 whole cloves of garlic, 2 whole sprigs of Thyme and 1 whole sprig of Rosemary.
    Tie the chickens legs together and tuck in the wings.
    Place chicken in roasting pan or dutch oven breast side down.
    Place in oven. Cook for about 20-30 minutes uncovered.
    Remove Chicken from oven and turn so the breast side is facing up.
    Add the wine to the pan, pouring over the chicken.
    Return to oven and cook for another 30 minutes.
    If the chicken skin is getting to brown either put the lid on (if using a dutch oven) or make a foil tent if using a roaster.
    Check the chicken.
    Cook chicken until a meat thermometer put in the thickest part of the breast reads 165.
    Remove from oven, let sit 5 minutes, then transfer to a platter and serve.

    After you have flipped the chicken begin prepping vegetables.
    Slice potatoes
    Cut off the green part of the leeks. Then cut the leek in half lengthwise. Then cut the leek into 3 inch sections with a diagonal cut.
    Slice the carrots the same way.
    Cut off the bottom/stem of the Brussels sprouts and then cut the Brussels sprouts in half.
    Peel the onion and then cut into quarters.
    Slice the mushrooms (or buy the already sliced ones like I did)
    Place all the veggies on a cookie sheet (the kind with the little edge/lip)
    Scatter a large pinch of kosher salt and pepper on the veggies.
    Pour oil over the veggies and mix them so they are coated.
    Place the whole sprigs of Thyme and Rosemary in with the veggies.
    Slice the lemon and place slices on the top of the veggies.
    Put veggies in the oven with the chicken and roast for 15-20 minutes or until just tender.
    Remove from oven, let sit for 5 minutes, then serve as a side with the Chicken.

    Happy Eating!


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