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Roast Chicken with Mustard Vinaigrette

Source of Recipe

Internet


List of Ingredients

1 6-7 pound roasting chicken
2 shallots, quartered
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette (recipe follows)
1 T chopped fresh rosemary
1 T chopped fresh sage
Additional fresh rosemary and sage sprigs



Recipe

Preheat oven to 450. Use roasting pan or 13x9. Remove innards, rinse chicken and pat dry. Season cavity with salt and pepper. Place shallots, 2 rosemary sprigs, 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. The legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage.

Season with salt and pepper. Roast chicken 20 minutes. Reduce oven temperature to 375. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven. Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

Mustard Vinaigrette for Roast Chicken

1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1/4 teaspoon salt
1/2 coarse ground black pepper

Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots, herbs, salt and pepper. Makes enough for this recipe and Roast Chicken recipe.

Preheat oven to 450º. Mix potatoes & 3T vinaigrette in large backing dish. Roast 20 minutes. Reduce oven temp to 375ºF and continue roasting until potatoes are tender; stirring occassionally, about 50 minutes. Cool slightly. In a separate bowl, mix 3T vinaigrette and 1/3 cup bleu cheese. Season to taste w/salt & pepper. Add to potatoes. Cook green beans in large pot and boiling salted water until crisp/tender, about 7 minutes. Drain. Transfer to a bowl and mix in 3T bleu cheese, 2T vinaigrette and walnuts. Layer green beans, bleu cheese and walnuts mixture on top of potatoes.

Serves 4