It’s been a while since I’ve roasted a honey mustard chicken. I always forget how good it is, especially with the addition of butter and minced shallots.
My husband loves roasted vegetables, as long as potatoes are included 🙂 I also liberally raided the herb garden for sage, parsley and rosemary because fresh herbs are the best. After mixing the vegetables with herbs, salt and pepper and olive oil, I lined the bottom of a roaster with aluminum foil and poured the vegetables inside. I topped them with a rack to hold the chicken.
I slathered spatchcocked, small, kosher chicken with the honey mustard mixture on both sides, working some underneath the skin.
Yellow roses from the garden.
The finished chicken has crispy skin, a beautiful color and juicy, tender flesh.
Honey Mustard Roasted Chicken with Vegetables
1/4 cup melted butter
1/4 cup honey
1/4 cup Dijon mustard
1 shallot, minced
1 2.5 – 3 lb kosher chicken, spatchcocked
3 carrots, quartered
3 celery branches, quartered
2 baking potatoes, quartered
1 onion, quartered
Mixed fresh herbs to taste (parsley, sage, thyme, rosemary, oregano)
2 tbsp olive oil
Mix the butter, honey, mustard and shallot together in a small bowl. Slather the mixture all over the chicken, working some under the skin. Set aside.
Line the bottom of a roasting pan with aluminum foil.
Mix the carrots, celery potatoes and onion together with the herbs and olive oil, then pour into the aluminum lined pan. Put the rack on the pan and top with the chicken.
Roast the chicken in a 425 F oven, skin side down for 20 minutes. Turn, brush with more glaze and continue to cook for 15-20 minutes.