Recipe for: Dijon Roast Chicken
|3 lb||chicken, rinsed and patted dry|
|3 tbsp||french dijon mustard|
|3 tbsp||olive oil|
|kosher salt, to taste|
Pre Heat oven to 400F.
Rub chicken with salt and truss with kitchen string (Instructions for trussing can be found below).
Rub with mustard all over the chicken, and then rub in the olive oil.
Roast at 400F for 10 minutes, and then lower the oven to 350F.
Roast the chicken for another 45 to 60 minutes. Once a thermometer pushed into the upper thigh of the chicken reads 165F, the chicken is done.
Take it out of the oven, cover with aluminum foil, and let it rest for 10 minutes before carving. This is to let the juices settle rather than pouring out when you slice. (This chicken is delicious cold the next day, served with extra mustard.)
- Lay the chicken breast side up on a piece of kitchen twine, about 2 feet long. The twine should run horizontally across the chicken’s neck, just above the wings.
Tuck the wings towards the chicken’s breasts with your hands, and pull the string over the wings, binding them to the chicken.
- Cross the twine underneath the front tip of the breast bone, pulling to tighten. Criss cross the base of the legs and use the remainder of string to secure the chicken legs.
About The Chef
Claire Thomas is the creator behind The Kitchy Kitchen, a drool-inducing food blog and cookbook. Aside from photographing and sharing her delicious kitchen creations, Claire dishes out cooking tips on her YouTube channel. And she doesn't stop there... Claire has hosted two seasons of the ABC series Food for Thought and has directed and styled commercials for some of the nation's top food brands.