Adapted from Bon Appétit
This mustard and olive oil sauce is simple, yet flavorful – perfect for a low effort, high results meal.
- ⅓ cup Dijon mustard
- ⅓ cup olive oil
- 2 ½ tablespoons chopped fresh rosemary (or substitute 1 tablespoon dried rosemary)
- 1 chicken, cut in eighths
- 2 large onions, each cut into 8 wedges
- 2 ½ lbs mixed root vegetables, cut into 1 ½ inch pieces (any combination carrots, potatoes, sweet
- potatoes, turnips, parsnips, etc)
- 1 cup chicken stock, preferably homemade
1. Preheat oven to 375 degrees.
2. In a small bowl, whisk together mustard, olive oil, and rosemary. Reserve one tablespoon of mixture to make sauce. Rub chicken pieces with half of the remaining mustard mixture, getting under the skin. Rub vegetables with the rest of the mustard mixture.
3. Spread chicken in a roasting pan roast until chicken juices run clear when thigh is pierced with a knife, 45‐60 minutes. Spread vegetables a baking dish and roast until tender when pierced with a knife, 45‐60 minutes.
4. Remove chicken to a platter. Spoon off fat from the juices in the roasting pan, then place the pan over two burners. Whisk in broth and reserved mustard mixture, scraping to release browned bits. Boil until reduced to 1 ¼ cups or until desired thickness (about 5 minutes). Season with salt and pepper.
5. Add vegetables to the platter with the chicken and serve with sauce alongside.