Ingredients with Measurements:
- 1 whole chicken (3-4 lbs)
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic, minced
- 1 lemon, sliced
- Fresh herbs (optional)
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Rinse chicken and pat dry with paper towels.
3. In a small bowl, whisk together mustard, honey, olive oil, salt, pepper, and minced garlic.
4. Brush the honey mustard glaze all over the chicken, making sure to coat it evenly.
5. Stuff the cavity of the chicken with lemon slices and fresh herbs (optional).
6. Place the chicken in a roasting pan, breast side up.
7. Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature reaches 165°F.
8. Baste the chicken with the pan juices every 30 minutes.
9. Once the chicken is cooked, remove it from the oven and let it rest for 10 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- You can use whole grain mustard instead of Dijon mustard.
- Maple syrup can be used instead of honey.
- Canola oil can be used instead of olive oil.
Variations:
- Add chopped fresh herbs to the honey mustard glaze for extra flavor.
- Use orange slices instead of lemon slices to stuff the cavity of the chicken.
- Add chopped vegetables (such as carrots, potatoes, and onions) to the roasting pan for a one-pan meal.
Tips and tricks:
- Make sure to pat the chicken dry with paper towels before applying the honey mustard glaze to help it stick better.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature.
- Let the chicken rest for 10 minutes before carving to allow the juices to redistribute and keep the meat moist.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the chicken, place it in a baking dish and cover with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the chicken on a platter with fresh herbs and lemon slices for garnish.
Garnishes:
- Fresh herbs (such as parsley or thyme)
- Lemon slices
Pairings:
- Roasted vegetables (such as carrots, potatoes, and Brussels sprouts)
- Green salad with vinaigrette dressing
- Mashed potatoes
Suggested side dishes:
- Roasted vegetables
- Green salad
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil to prevent it from burning.
- If the chicken is not browning enough, increase the oven temperature to 400°F for the last 10-15 minutes of cooking.
Food safety advice:
- Make sure to wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
- Use a meat thermometer to ensure that the chicken is cooked to the correct temperature (165°F).
Food history:
- Roast chicken is a classic dish that has been enjoyed for centuries. It is believed to have originated in medieval Europe, where it was often served at feasts and banquets.
Flavor profiles:
- The honey mustard glaze adds a sweet and tangy flavor to the chicken, while the lemon slices add a bright and fresh taste.
Serving suggestions:
- Serve the roast chicken with your favorite side dishes for a delicious and satisfying meal.
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