Thursday, February 10, 2011

Dijon Mustard Roasted Chicken

This is by far simple and delicious.  For years I could never seem to cook the perfect chicken.  Sometimes dry and overcooked... sometimes a little on the bloody side (gross).  A couple of years ago my husband bought me a couple of digital thermometers... absolutely a must in the kitchen.  Properly cooked chicken should have an inner temp of 165.  I always take my chicken out at 160... once you take the chicken out of the oven... it will continue to cook for a bit... so when you take it out cover it with foil and let it sit... it will reach 165-170 which makes for the perfect bird!!! Here is what you will need...

1 3-4 Pound Organic Chicken
1 Whole White Onion, Rough Sliced
3 Carrots, Peeled and Rough Chopped
2 Celery Stalks, Rough Chopped
3-4 Garlic Cloves, Sliced
4 Tablespoons Dijon Mustard
Olive Oil
Herb Blend (whatever you have in stock)
Fresh Ground Pepper
Kosher Salt

Chop up all the veggies and lay in a casserole dish... toss with some olive oil and salt & pepper.

Slice your chicken down the middle so it lays flat... just like this.  This really cuts the cooking time and makes it easier to cut when done.

Rub & Massage the chicken with the Dijon Mustard, Olive Oil, Salt, Pepper and Herbs... Massage and rub both sides very well.

Insert the temperature prob right into the thickest part of the chicken.  Place the chicken in a preheated 400 degree oven.

Set the cook temp to 160

Bake uncovered until the Temp Timer goes off. About 45 minutes-1 Hour.
If you do not have a Thermometer.... after 45 minutes.... stick your chicken with a small knife and if the fluids run clear it is cooked... if not... stick back in for another 10-15 minutes.
This is such a simple recipe and is a winner every time!

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.