Roast dijon chicken and root vegetables

  • 4 servings

Difficulty: Easy

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Butter mixture


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  1. Preheat oven to 350°F (175°C) with rack in middle position.
  2. Salt and pepper inside of chicken and insert onion, garlic, bay leaf, herbs, and lemon.
  3. Use a fork to whisk together Dijon mustard and butter in a bowl. Brush chicken with mixture.
  4. Spread root vegetables on an oiled drip pan and place chicken on top of vegetables. Pour water in the bottom of the drip pan and bake for 1 hour and 45 minutes.
  5. Check occasionally to make sure vegetables are not drying out. If they are, add a little water.
  6. Chicken is cooked when a meat thermometer inserted in the thickest part reads 180°F (82°C).