Dijon Roasted Chicken

I first made this in college for a boyfriend. After that he made a deal with me. He would buy all my groceries, every week, if I would cook him dinner every night. Even though Mike loves this recipe, he is somewhat miffed that I once cooked for another guy. He shouldn’t have taken so long to call me. You will love this, too. We had corn on the cob with basil butter on the side. 


5 lb. roasting chicken   

1 1/2 tsp. garlic   

6 Tbs. Dijon style mustard   

1 tsp. thyme

 1/4 tsp. salt


3lb. thin skinned potatoes, cut in half

salt and pepper


Place rack in center of oven and preheat to 450°. Have a shallow roast pan with rack ready. Wash chicken and pat dry. Combine next five ingredients. Starting at chicken breast and working to thigh, separate skin from meat with fingers, being careful not to tear. Spoon mustard sauce under skin spreading evenly. Place potatoes all around chicken in the roasting pan. Season surface of chicken and potatoes with salt, pepper and thyme to taste. Bake until juice runs clear when thigh is pierced, about 60-70- min. Check after first 30 min. and cover with foil if browning too fast. Let sit 10 min. before slicing. Stir potatoes in drippings and serve along side. 

Basil Butter

4 cloves garlic

15 leaves fresh basil

1/2 tps. pepper

1 C. butter

In food processor, mix garlic, basil and pepper. Add butter and process just to mix. Spoon into container or shape into balls and chill on waxed paper. 

© Being Fruitful, 2012