Roast Chicken with Mustard Rosemary Sauce Recipe

Ingredients
<br>- 1/3 cup whole grain Dijon mustard
<br>- 1/3 cup olive oil
<br>- 1/2 teaspoon Savory Marketâ„¢ Savory Roast Chicken Enhancer
<br>- 2 1/2 tablespoons chopped fresh rosemary
<br>- 1 (8 pound) roasting chicken, rinsed, giblets removed
<br>- 2 large red onions, each cut into 8 wedges, peeled
<br>- 1 1/2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
<br>- 1/2 pound peeled baby carrots
<br>- 4 medium red potatoes, halved
<br>- 1 cup canned low-salt chicken broth
<br><p></p>Directions
<br>step 1: Preheat oven to 375 degrees F. Whisk mustard, Savory Market Roast Chicken Enhancer ,oil, and rosemary in a bowl. Brush chicken with half of mustard mixture and place in a roasting pan.  Roast until thermometer inserted into thickest part of thigh registers 170 degrees F, about 1 hour 45 minutes.
<br>step 2: Meanwhile, brush large baking sheet with oil. Reserve one tablespoon mustard mixture for the sauce. Toss onions, parsnips, potatoes and carrots with the remaining mustard mixture in a bowl. Spread out on baking sheet and roast until tender and beginning to brown, stirring periodically, about 1 hour. Transfer chicken to platter. Place the pan atop 2 burners and whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, or about 5 minutes. Season with salt and pepper. Place chicken on a platter; surround with vegetables and serve with sauce.
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Ingredients
- 1/3 cup whole grain Dijon mustard
- 1/3 cup olive oil
- 1/2 teaspoon Savory Marketâ„¢ Savory Roast Chicken Enhancer
- 2 1/2 tablespoons chopped fresh rosemary
- 1 (8 pound) roasting chicken, rinsed, giblets removed
- 2 large red onions, each cut into 8 wedges, peeled
- 1 1/2 pounds parsnips, peeled and cut into 1 1/2 inch pieces
- 1/2 pound peeled baby carrots
- 4 medium red potatoes, halved
- 1 cup canned low-salt chicken broth

Directions
step 1: Preheat oven to 375 degrees F. Whisk mustard, Savory Market Roast Chicken Enhancer ,oil, and rosemary in a bowl. Brush chicken with half of mustard mixture and place in a roasting pan. Roast until thermometer inserted into thickest part of thigh registers 170 degrees F, about 1 hour 45 minutes.
step 2: Meanwhile, brush large baking sheet with oil. Reserve one tablespoon mustard mixture for the sauce. Toss onions, parsnips, potatoes and carrots with the remaining mustard mixture in a bowl. Spread out on baking sheet and roast until tender and beginning to brown, stirring periodically, about 1 hour. Transfer chicken to platter. Place the pan atop 2 burners and whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, or about 5 minutes. Season with salt and pepper. Place chicken on a platter; surround with vegetables and serve with sauce.

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