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ROAST DIJON CHICKEN AND ROOT VEGETABLES

POULET ROTI A LA DIJON
Whole Poultry Roasts Oven Winter season
2-4 Portions
15 min Prepping
1h45 Cooking
Recipe Easy

Ingredients

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  • 1 small onion, halved
  • 1 whole garlic clove, peeled
  • 1 bay leaf
  • 1 sprig thyme or rosemary
  • 1 slice of lemon
  • 4 carrots, peeled and halved lengthwise
  • 4 parsnips, peeled and halved lengthwise
  • 1 tbsp. (15 ml) coarse salt
  • Fresh ground pepper to taste
  • 1/2 (125 ml) water

BUTTER MIXTURE

  • 2 tbsp. (30 ml) Dijon mustard
  • 2 tbsp. (30 ml) melted butter

Directions

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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).
  7. Serve with root vegetables cooked with chicken juices.