MUSTARD CHICKEN, OVEN-ROASTED
Portions : 4 - Preparation : 4 minutes - Cooking time : 45 to 60 minutes
Ingredients
- 75 ml (5 tablespoons) soft butter
- 75 ml (5 tablespoons) strong mustard
- 30 ml (2 tbsp.) fresh tarragon, chopped
- 2 sprigs thyme, leaves removed
- 2 garlic cloves, chopped
- 1 whole chicken
- 1 l (4 cups) carrots, thickly sliced
- 1 l (4 cups) potatoes, cubed
- 250 ml (1 cup) chicken broth
- 90 ml (6 tbsp) olive oil
- salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 190°C (375°F).
- In a bowl, combine butter, mustard, tarragon, thyme, garlic, salt and pepper.
- Using your hands, slide as much of the mixture as possible under the skin of the chicken.
- In a roasting pan, divide the carrots, potatoes and broth and arrange the chicken. Pour the olive oil over the chicken, season with salt and pepper, and bake for 45 to 60 minutes, depending on the size of the chicken.
