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Epicurious

Roast Chicken with Mustard Vinaigrette

4.6

(67)

Recipe information

  • Yield

    Serves 4

Ingredients

For chicken:

1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs

Preparation

  1. To make chicken:

    Step 1

    Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.

    Step 2

    Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)

  2. Step 3

    Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

TagsWhole ChickenChickenPoultryRosemaryHerbs & SpicesSageMainDinnerEasyWeeknight MealsRoastBon Appétit
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