Groceries |
1 whole chicken
6 tablespoons Food Tasting Room Chive EVOO
3 tablespoons Bornibus Green Peppercorn mustard
2 tablespoons Bornibus Dijon mustard
1 tablespoon Runamok Lemon Verbena Infused honey
4 cloves garlic, minced
1 lemon, sliced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
salt and black pepper
4 large carrots, peeled and cut into chunks
4 parsnips, peeled and cut into chunks
1 large sweet potato, peeled and cut into chunks
1 teaspoon dried sage
The steps to follow |
Preheat your oven to 425°F.
Pat the chicken dry with paper towels and place it in a roasting pan.
In a small bowl, mix together the chive olive oil, green peppercorn mustard, Dijon mustard, honey, minced garlic, and chopped rosemary and thyme.
Season with salt and black pepper.
Rub this mixture all over the chicken, making sure to get under the skin and inside the cavity.
Place the quartered lemon inside the cavity of the chicken. This will add a subtle citrus flavor as it roasts.
In a large bowl, toss the carrots, parsnips, and sweet potato with the remaining chive olive oil, dried sage, salt, and black pepper.
Arrange the vegetables around the chicken in the roasting pan.
Roast the chicken and vegetables in the preheated oven for 1 hour and 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy. The vegetables should be tender and caramelized.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute.
Serve the roast chicken with the roasted vegetables and a drizzle of any pan juices for extra flavor.