Roasted Mustard Chicken

I roasted this chicken quite simply. No recipe, no measurements, and it still turned out great.

All I did was rinse the chicken and leave it to dry in the fridge, uncovered, for about three hours. Then I spread a thin coat of mustard (Grey Poupon Dijon Mustard with White Wine) under the skin all over, and the outside of the skin was sprinkled generously with salt and ground black pepper. I roasted it over a bed of thick onion slices and chunks of carrots and peeled potatoes that had been tossed in about a teaspoon of light olive oil and a bit of salt. I roasted it breast side down for most of the time, and then flipped it towards the end so the skin could brown.

The chicken was juicy and the mustard added a nice tang to the meat. The chicken juices and the mustard oozed out onto the surrounding vegetables and made for a wonderful side dish.

In the future I’d like to try the same method with spicy mustard for an extra kick.


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