WHOLE*****Super Simple Roast Chicken with Mustard Vinaigrette

By Unblond1

Ingredients

• MUSTARD VINAIGRETTE:
• 8 servings
• 1 PC organic Whole Chicken
• 2 tbsp. Dijon mustard
• 1 1/2 tbsp. white wine vinegar
• 6 tbsp. EVOO
• 1/3 cup shallot, finely minced
• 1 tbsp. finely minced fresh rosemary
• 1 tsp. finely minced fresh sage
• sea salt and freshly ground black pepper to taste

Details

Servings 8
Adapted from epicurious.com

Preparation

Step 1

PREPARE VINAIGRETTE:

Mix mustard and vinegar in a bowl or in small food processor. Gradually whisk in oil. Mix in herbs and shallot and season with salt and pepper (Can be made 1 day ahead. Cover and chill. Bring to room temperature and re-mix before using)

n.b. 25/09/10 - I did two chickens, because Chris and Andria were over for dinner - I used this amount of vinaigrette and still threw over half of it out - cut by half to 2/3rds if making again.

CHICKEN:

Preheat oven to 450°.

Season cavity of chicken with salt and pepper and place 1 shallot, 2 each rosemary and sage sprigs in cavity and truss.

Brush with vinaigrette and tent loosely with foil.

Roast at 450° for 20 minutes.

Remove foil and baste again. Continue roasting, basting occasionally, until chicken is just done, about 40 minutes to one hour longer. If chicken is browning too quickly, reduce temperature to 375° and/or tent loosely with foil.

Remove to a plate, tent with foil and allow to rest for 10 or 15 minutes before carving.

Serve hot or cold with remaining vinaigrette.

NUTRITION:

Calories - 353
Fat - 24
Sat Fat - 5.2
Carbs - 2.2
Fibre -
Protein - 34.2