roast chicken with dijon and sea saltTotal Recipe Yield: 6 servings
Portion Size: 4-5 lb chicken
Vegan:Ģż±·“Ē
LO Vegetarian:Ģż±·“Ē
Contains Pork:Ģż±·“Ē
Contains Alcohol:Ģż±·“Ē

Ingredients

  • One 4 1/2 pound whole chicken
  • 1 tablespoon coarse sea salt (just not too fine)
  • 1 tablespoonĀ (heaping) Dijon mustard
  • 1 tablespoonĀ dried Herb dā€™ProvenceĀ 
  • Few twists of pepper grinder
  • 2 - 3 tablespoonĀ olive oil
  • 1 lemon, cut into half

Directions

  • Put the chicken breast side up into a roasting pan.
  • In a small bowl, combine the salt, Dijon, herbs then add the olive oil until itā€™s mixed well.Ā 
  • Spread some of the mixture between the skin and the flesh, top and bottom. Spread the remaining on top of the skin. Let set about 30 minutes.Ā 
  • Squeeze both lemon halves over the chicken then cut in half again and slip into the cavity. Tie the legs together.
  • Roast the chicken in a 400 degree over for 1 1/2 hours. The chicken should release yummy juices during roasting. But if looks too dry and pan burning after 45 minutes or an hour,Ā add a quarter cup or two of broth to the brown areas to ā€œdeglazeā€. Ā Internal temp should be 175 degrees.Ā 
  • Take out, let rest about 10 minutes. Serve and enjoy!

Why did you choose to submit this recipe?
"Iā€™ve been roasting this chicken for years before the kids were even born! Ā I just found it in an old Boston Globe Magazine and tweaked the ingredients a bit. Heavy on Dijon and heavy on sea salt is the key! Ā This has been on our Sunday family dinner table almost every week before the kids left for college. Now, itā€™s my son Beckā€™s last meal before he leaves for Boulder and his first meal when he visits home! And Iā€™ll make in his apartment whenever I visit my Buff! I can make it with my eyes closed, and it comes out perfect every time! And omg the smell when you walk into the house!!!!!! Happiness!" -Ā Sandy Hermann