Roasted Honey Mustard Chicken

Name: Roasted Honey Mustard Chicken
Prep time: 20 min
Cook time: 60 min
Total time: 1 h 20 min
Yield: 6 servings.
Cuisine: North America, New England
Ingredients: 3/4 cup honey; 1/3 cup extra virgin olive oil; 1/3 cup Dijon mustard; 1/4 cup lemon juice; 3 tablespoons chicken seasoning; 7 garlic cloves, minced; 1 broiler/fryer chicken (3 to 4 pounds); VEGETABLES:; 1-1/2 pounds baby red potatoes; 1 pound carrots, cut into 1-inch pieces; 3 to 4 fresh rosemary sprigs; 2 tablespoons extra virgin olive oil; 1 teaspoon chicken seasoning; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 medium lemon, sliced

TOTAL TIME: Prep: 20 min. + marinating Bake: 1-3/4 hours + standing YIELD: 6 servings.

I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland

Ingredients

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Directions

1. In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting.
2. Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together.
3. Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°.
4. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly.
5. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts

5 ounces cooked chicken with 1 cup vegetables: 654 calories, 31g fat (7g saturated fat), 104mg cholesterol, 919mg sodium, 58g carbohydrate (32g sugars, 4g fiber), 36g protein.