There’s something about the smell of roasted chicken filling the kitchen that just feels like home, isn’t there? This mustard-roasted chicken promises juicy bites that dance with flavor—sort of like a tango on your taste buds. I still remember the first time I tried it; it felt like discovering a hidden gem in a bustling city—I was hooked!
Steps
- Preheat your oven to 425°F. Prepare the chicken by removing the giblets, rinsing it inside and out, and patting it dry. Trim off any excess fat and pinfeathers.
- Season the chicken’s interior generously with salt and pepper. Fill the cavity with a bunch of fresh thyme, two lemon halves, and a halved head of garlic.
- Coat the chicken’s exterior with melted butter and sprinkle it again with salt and pepper. Tie the legs together with kitchen string and tuck the wings under the body.
- Arrange thick slices of Spanish onion around the chicken in the roasting pan. For additional flavor, consider adding potatoes and carrots around the chicken as well.
- Roast the chicken for about 1½ hours, checking for doneness by ensuring the juices run clear when slicing between a leg and thigh. Once done, transfer the chicken to a platter and cover with foil.
- To make the gravy, remove most of the fat from the roasting pan, keeping 2 tablespoons aside. Add chicken stock to the pan and bring to a boil, scraping the pan’s bottom to incorporate the flavorful bits.
- Mix the reserved fat with flour and add it to the pan, boiling for a few minutes until the gravy thickens. Strain the gravy into a saucepan, season to taste, and keep warm.
- Carve the chicken and serve it on a platter with the warm gravy on the side. Enjoy your meal!
Ingredients
- 1 whole roasting chicken (5- to 6-pound)
- Kosher salt
- Freshly ground black pepper
- 1 large bunch of fresh thyme
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 2 tablespoons melted butter
- 1 Spanish onion, thickly sliced
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
Nutritional Values
Calories: 3744 | Fat: 260g | Saturated Fat: 80g | Trans Fat: N/A | Monounsaturated Fat: 104g | Polyunsaturated Fat: 52g | Carbohydrates: 68g | Dietary Fiber: 12g | Sugars: 12g | Protein: 272g | Sodium: 4828mg
FAQ
- Why should I avoid washing the chicken before cooking?
- Washing the chicken can spread bacteria around your sink and kitchen, potentially contaminating other food or utensils. Cooking the chicken at a high temperature will effectively kill any bacteria.
- How does the lemon contribute to the flavor of the chicken if it’s not squeezed?
- The lemon, when placed inside the cavity of the chicken, releases its juices and aroma during cooking, infusing the meat with a subtle citrus flavor without the need to squeeze it over the chicken.
- Can I prepare the chicken in advance?
- Yes, you can prepare the chicken by removing the giblets, rinsing, and patting it dry. Then, season it with salt and pepper and let it dry brine uncovered in the refrigerator overnight to enhance the flavor.
- What should I do with the garlic and onions after cooking?
- The garlic and onions used in the recipe are primarily for flavoring the chicken during roasting. After cooking, you can choose to discard them or incorporate them into the gravy for additional flavor.
- How can I roast vegetables with the chicken?
- To roast vegetables alongside the chicken, add about 8 whole new red potatoes and 4 carrots cut into quarters to the roasting pan with the onions. Place the chicken on top of the vegetables and cook as directed, allowing the flavors to meld together.
Tips
- For a more flavorful chicken, consider seasoning it with salt and pepper a day ahead and allowing it to dry brine in the refrigerator overnight. This enhances the taste significantly.
- When preparing the chicken, avoid washing it to prevent spreading bacteria to other surfaces. Instead, simply pat it dry with paper towels.
- If you want to roast vegetables alongside the chicken, place whole red potatoes and quartered carrots under the chicken in the roasting pan. This allows them to absorb the chicken’s flavors as they cook.
- To make the most out of your lemon and garlic, consider using them in the gravy or serving them alongside the finished dish, as they add a nice aromatic touch to the meal.
Equipment
- Roasting Pan – A pan large enough to hold a 5- to 6-pound chicken.
- Kitchen String – For tying the legs of the chicken together.
- Aluminum Foil – For covering the chicken after roasting.
- Small Saucepan – For making and keeping the gravy warm.
- Fine Mesh Strainer – For straining the gravy.
