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Maple Mustard Roasted Chicken with Crispy Spring Potatoes
Servings: 4-6
Prep Time: 15 MINS
Cook Time: 75 MINS
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Made With:
ROXY® Organic Whole Chicken
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Ingredients
| 1 (3-4 lb.) | ROXY® Organic Whole Chicken |
| 3 lbs. | new potatoes |
| 1/4 cup | olive oil |
| 6 cloves | garlic, minced |
| Kosher salt and freshly ground black pepper | |
| 2 tbsp. | fresh parsley, finely chopped |
| 2 tbsp. | fresh chives, finely chopped |
| 1 | lemon, quartered |
| 1/4 cup | whole-grain mustard |
| 1/4 cup | Dijon mustard |
| 1/4 cup | pure maple syrup |
| 1 tbsp. | fresh thyme, finely chopped |
| 2 tbsp. | vegetable oil |
| 1 cup | low-sodium chicken stock |
Directions
| Step 1 |
| Preheat oven to 400°F. Cut potatoes in half or quarters, depending on size. Toss with olive oil and garlic and season with salt and pepper and spread in even layer in large cast-iron skillet. Roast 15 minutes, until lightly browned. Remove from oven and toss with fresh herbs. |
| Step 2 |
| While potatoes cook, prepare chicken: Remove innards from chicken cavity and discard or save for another use. Thoroughly pat chicken dry with paper towels and season all over, including cavity, with salt and pepper. Stuff lemons into cavity. |
| Step 3 |
| Place chicken on top of potatoes and roast for 30 minutes. Whisk mustards, maple syrup and thyme together in small bowl. Pour half of mixture over chicken and brush to evenly distribute. Set remaining mustard mixture aside. Turn down oven to 350°F and continue roasting chicken 30 minutes, until chicken reaches internal temperature of 170°F. Brush remaining glaze over chicken and roast additional 5 minutes. |
