Ingredients with Measurements:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Special equipment needed:
- Roasting pan
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 425°F.
2. Rinse the chicken inside and out with cold water and pat dry with paper towels.
3. In a small bowl, mix together the Dijon mustard, olive oil, thyme, rosemary, parsley, salt, and pepper.
4. Rub the mustard and herb mixture all over the chicken, making sure to get it under the skin and in the cavity.
5. Place the lemon slices inside the cavity of the chicken.
6. Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F when measured with a meat thermometer.
7. Let the chicken rest for 10 minutes before carving.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
425°F
Serving size:
4-6 servings
Nutritional information:
Calories: 345
Fat: 21g
Carbohydrates: 2g
Protein: 35g
Substitutions for ingredients:
- You can use any type of mustard you prefer, such as whole grain or spicy brown mustard.
- You can use dried herbs instead of fresh herbs, but reduce the amount by half.
Variations:
- Add chopped garlic to the herb mixture for extra flavor.
- Stuff the chicken with onions, garlic, and herbs for added flavor.
- Use different herbs, such as sage, tarragon, or oregano.
Tips and tricks:
- Let the chicken rest for at least 10 minutes before carving to allow the juices to redistribute.
- Baste the chicken with the pan juices halfway through cooking for extra flavor.
- Use a meat thermometer to ensure the chicken is cooked through.
Storage instructions:
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover chicken in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken on a platter with roasted vegetables and garnish with fresh herbs.
Garnishes:
Garnish with fresh thyme, rosemary, or parsley.
Pairings:
Serve with mashed potatoes, roasted vegetables, or a green salad.
Suggested side dishes:
- Roasted carrots and parsnips
- Garlic mashed potatoes
- Green beans with almonds
Troubleshooting advice:
- If the chicken is browning too quickly, cover it with foil.
- If the chicken is not browning enough, increase the oven temperature to 450°F for the last 10-15 minutes of cooking.
Food safety advice:
- Always wash your hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
- Do not leave cooked chicken at room temperature for more than 2 hours.
Food history:
Roast chicken has been a popular dish for centuries, dating back to medieval times when it was often served at feasts and banquets.
Flavor profiles:
The combination of Dijon mustard and fresh herbs gives this roast chicken a tangy and savory flavor.
Serving suggestions:
Serve the roast chicken with a side of mashed potatoes and green beans for a classic comfort food meal.
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Taste: Savory, Tangy, Herbaceous, Earthy, Spicy