Honey and mustard make a classic combination. The sweetness of the honey combines beautifully with the tangy acidity of the mustard. And when roasted on top of chicken or pork, the honey mustard mellows and become just the right seasoning—sprightly, bright, with just a touch of sweet.
In this recipe, another flavor is added by the herbes de Provence. A blend of dried rosemary, marjoram, thyme, savory and lavender, herbes de Provence include the herbs traditionally used in southern France. You can sometimes find herbs de Provence packaged in beautiful little crocks from France. Mostly likely, at the supermarket, you’ll find them in glass spice jars. Use them to flavor not only chicken but also meat and vegetables.
Honey Mustard Roast Chicken and Potatoes
The best way to test for doneness is with a meat thermometer. Insert the thermometer between breast and thigh, far enough so it goes into the thigh meat. When the temperature reaches 165F, the bird is safe to eat. Don’t wait until you can the wiggle the drumstick; by then it will be overcooked.
Nonstick cooking spray
3 tablespoons honey mustard
2 1/2 tablespoons olive oil, divided
1 tablespoon dried herbes de Provence
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (3 3/4-pound) chicken
1 1/2 pounds unpeeled Yukon gold potatoes, cut into 1-inch chunks
1 cup reduced-sodium chicken broth, divided
1. Preheat oven to 350F. Coat roasting pan and rack with cooking spray.
2. Combine mustard, 1 tablespoon oil, herbes de Provence, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
3. Rinse chicken inside and out with cold water. Pat dry with paper towels. Loosen skin from breast and drumsticks. With a small spatula, spread about half the mustard mixture under loosened skin and the rest on outside of chicken. Place chicken, breast side up, on roasting rack.
4. Combine potatoes, remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Toss to coat potatoes well. Transfer potatoes to pan around chicken.
5. Roast 1 1/4 to 1 1/2 hours, until meat thermometer in thigh registers 165F. Transfer chicken to a platter and let rest 20 minutes. Remove rack from pan. Transfer potatoes to platter.
6. Spoon off and discard fat from drippings. Pour about 1/2 cup broth into roasting pan and stir to scrape drippings from bottom. Pour mixture into medium saucepan and stir in remaining 1/2 cup broth. Simmer, stirring often, until reduced to about 1 cup. Serve with chicken and potatoes. Serves 6.
Per serving: 418 calories, 21g fat, 103mg chol., 29prot., 22g carbs., 1g fiber, 565mg sodium
Photo credit: Teresa Blackburn