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Roast Chicken with Mustard Vinaigrette September 10, 2006

This chicken is moist, flavorful, and roasted to perfection. We tossed some new potatoes and onion in some olive oil, salt and pepper and added it to the roasting pan. Add a salad and it was a delicious dinner. The vinaigrette could be used as a salad dressing, as well as a dipping sauce for the chicken and potatoes. Tasty!
Roast Chicken

Ingredients:

• 1 6 to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 frest sage sprigs
• 1 cup Mustard Vinaigrette
• 1 Tbs chopped fresh rosemary
• 1 Tbs chopped fresh sage
• salt and pepper

Directions for Chicken:

1. Preheat oven to 450 degrees.
2. Rinse chicken and pat dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chiken skin and meat over the breast to form pockets.
6. Spread 2 Tbs of vinaigrettte under skin over breast meat.
7. Tie legs together to hold shape, tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 Tbs of vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes; reduce oven temperature to 375 degrees. Continue roasting until juices run clear, about 1 hour and 20 minutes. (Or until the chicken registers 180 degrees on a thermometer.) Let sit 10 minutes to 1 hour before serving.
13. Serve with remaining vinaigrette.

Mustard Vinaigrette
Ingredients:

• 1/4 cup Dijon mustard
• 3 Tbs white wine vinegar
• 3/4 cup olive oil
• 2/3 cup chopped shallots
• 2 Tbs chopped fresh rosemary
• 2 tsp chopped fresh sage

Directions for Vinaigrette:

1. Mix mustard and vinegar in a bowl.
2. Gradually whisk in oil.
3. Mix shallots and herbs.
4. Season with salt and pepper.

(Can be made one day ahead. Cover, chill. Bring to room temperature, mix before using.)

Makes 1 1/2 cups.

Both recipes from Bon Appetit, May 1994 (found on Epicurious)