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Ingredients
For 4 Serving(s)
mustard-and-shallot-roast-chicken
- 1 whole chicken
- 2 lemons
- 6 shallots
- 1 head of garlic
- 4 sprigs fresh thyme
- salt
- black pepper
- 1/4 c Dijon mustard
- 2 T olive oil
Mustard and Shallot Roast Chicken Directions
- Preheat oven to 425°F. Rinse chicken under cool water and pat dry with a paper towel. Reserving a couple lemon slices, a shallot, and a sprig of thyme, arrange a bed of the remaining lemon slices, shallots, garlic cloves, and fresh thyme in a roasting pan. Season the inside of the chicken with salt and pepper and stuff with the reserved lemon slices, shallot, and thyme. Nestle the chicken in the roasting pan.
- In a small bowl, stir together the mustard and olive oil. Brush the mustard mixture over the chicken, covering all the exposed skin. Season with salt and pepper. Use kitchen twine to tie the legs together, then roast about 1 hour 15 minutes, until the chicken is golden brown and the thigh juices run clear. Let stand 20 minutes before carving.