Roast Chicken with Dijon and Sea Salt
Total Recipe Yield: 6 servings
Portion Size: 4-5 lb chicken
Vegan:
LO Vegetarian:
Contains Pork:
Contains Alcohol:
Ingredients
- One 4 1/2 pound whole chicken
- 1 tablespoon coarse sea salt (just not too fine)
- 1 tablespoon(heaping) Dijon mustard
- 1 tablespoondried Herb d’Provence
- Few twists of pepper grinder
- 2 - 3 tablespoonolive oil
- 1 lemon, cut into half
Directions
- Put the chicken breast side up into a roasting pan.
- In a small bowl, combine the salt, Dijon, herbs then add the olive oil until it’s mixed well.
- Spread some of the mixture between the skin and the flesh, top and bottom. Spread the remaining on top of the skin. Let set about 30 minutes.
- Squeeze both lemon halves over the chicken then cut in half again and slip into the cavity. Tie the legs together.
- Roast the chicken in a 400 degree over for 1 1/2 hours. The chicken should release yummy juices during roasting. But if looks too dry and pan burning after 45 minutes or an hour,add a quarter cup or two of broth to the brown areas to “deglaze”. Internal temp should be 175 degrees.
- Take out, let rest about 10 minutes. Serve and enjoy!
Why did you choose to submit this recipe?
"I’ve been roasting this chicken for years before the kids were even born! I just found it in an old Boston Globe Magazine and tweaked the ingredients a bit. Heavy on Dijon and heavy on sea salt is the key! This has been on our Sunday family dinner table almost every week before the kids left for college. Now, it’s my son Beck’s last meal before he leaves for Boulder and his first meal when he visits home! And I’ll make in his apartment whenever I visit my Buff! I can make it with my eyes closed, and it comes out perfect every time! And omg the smell when you walk into the house!!!!!! Happiness!" -Sandy Hermann