Roast Chicken with Mustard Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. To make chicken: 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.
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.)
3. Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.
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