Thursday, October 21, 2010

french country roast chicken

  • 4-5 pound whole organic chicken
  • 5 cloves of garlic, finely minced
  • 2 tablespoons of organic dijon mustard
  • 2 tablespoons of organic stone ground (you can use whatever 2 mustard types you like, but a good Dijon is best)
  • 2 teaspoons of herbes de provence
  • 2 tablepsoons of olive oil
  • 1 teaspoon of fresh thyme, finely minced
  • 1 teaspoon of fresh rosemary, finely minced
  • sea salt & pepper
  • olive oil

preheat your oven to 400 degrees. next, clean the chicken. using poultry or kitchen shears, cut down either side of the back bone (NOT breast bone), removing it.

now, turn the chicken breast side up and press firmly on the breast bone to flatten. cut partway through the joint connecting the thigh and drumstick on both sides. now cut partway through the joint connecting the wings and breast, on both sides. these 4 cuts will help minimize the cooking time.

in a small bowl, mix the remaining ingredients. if you can't get a good Dijon mustard (please try!!) you should add a couple tablespoons of white wine to this mixture.

put the chicken into a glass pan, breast side down and spread half of the mustard/garlic mixture on it. really massage it into the chicken and make sure every nook and cranny is coated. flip the chicken over, breast side up, and repeat with the rest of the mustard/garlic mixture.

bake covered in foil (breast side up) for 45 minutes to an hour. remove foil halfway through. cooking time will depend on the size of your chicken. when serving, make sure to spoon those tasty bits and drippings in the bottom of the pan onto your plate!!

my apologies for the crummy final product photo. it was delicious!

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