Jacky's Bistro Roast Chicken with Vegetables

By Chef_JR4

Ingredients

• Marinade:
• 3/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons herbes de Provence
• Grated zest and juice of 1 each: lemon, orange
• Chicken:
• 1 whole chicken (3 to 4 pounds)
• 2 teaspoons kosher salt
• Fresh cracked black pepper
• 4 cloves garlic
• 3 each: thyme sprigs, rosemary sprigs
• Vegetables:
• 2 tablespoons olive oil
• 1/4 pound red potatoes, skin-on, quartered, roasted
• 5 ounces white button mushrooms
• 1/2 teaspoon salt
• Fresh cracked black pepper
• 1/4 pound each, blanched: green beans (preferably haricots verts), baby carrots, fresh or frozen peas
• 1 teaspoon herbes de Provence, plus more for garnish
• 2 cloves garlic, chopped
• 1 tablespoon each: butter, chopped chives

Details

Servings 4

Preparation

Step 1

Combine mustard, honey, herbs and lemon and orange zest and juice in a small bowl. Cut remaining lemon and orange shells into 4 pieces; place in a large bowl. Add ¼ cup of the mustard marinade, garlic cloves, thyme and rosemary sprigs. Spoon into cavity of the chicken.

Truss chicken with cotton twine. Rub with 1 teaspoon of the salt and pepper to taste.


Coat chicken on all sides and under the breast skin with remaining marinade. Marinate in the refrigerator 4 hours or overnight.


Heat oven to 450 degrees. Transfer chicken to roasting pan; roast until meat thermometer inserted in thigh reads 165 degrees, about 65 minutes.


Heat a large skillet over medium heat. Add olive oil; fry potatoes, turning once, until golden brown, about 6 minutes. Add mushrooms; season with ¼ teaspoon of the salt and pepper to taste. Cook about 8 minutes. Add green beans, carrots, peas, herbes de Provence, garlic and butter. Cook until tender, about 5 minutes. Season with remaining ¼ teaspoon salt and pepper to taste. Add chives. Transfer to heated serving platter. Place chicken on top of vegetables. Pour juices from roasting pan over all. Sprinkle with herbes de Provence.