Recipes

Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

1 Mins read
0
51
0
Share
Scroll to recipe
Share
Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

amanda

Equipment

  • - Meat Thermometer

  • - Oven Roaster or Baking Pan

  • - Mandoline or Vegetable Peeler

  • - Roasting Tongs

  • - Salad Spinner

  • - Nonstick Fry Pan

  • - Spatula

  • - Garlic Press

  • - Paper Towels

  • - Chicken Cutting Board

  • - Chef's Knife

Ingredients

  • 1 cup Dijon mustard

  • 1/4 cup extra-virgin olive oil

  • 1/4 cup chopped fresh Italian parsley

  • 2 tablespoons fresh thyme leaves

  • 16 garlic cloves, peeled, crushed

  • 2 3 1/2- to 4-pound whole chickens, rinsed, patted dry

  • 6 fresh rosemary sprigs

  • 6 fresh sage sprigs

  • Warm Frisée, Fingerling, and Bacon Salad

Instructions

1

Instruction 1

Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
2

Instruction 2

Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
3

Instruction 3

Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
4

Instruction 4

Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.
0
51
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *