One Pan Mustard Glazed Roast Chicken with New Potatoes and Onions
The perfect roast chicken is a recipe every household needs. Here our Apple Brandy Mustard makes a delicious glaze to keep the chicken skin especially flavorful. This is a recipe you will keep coming back to time after time.
½ cup Apple Brandy Mustard
¼ cup extra-virgin olive oil
¼ cup parsley, finely chopped
6 garlic cloves, crushed
1 (3-4 lb.) whole chicken, rinsed and dried
Salt and Pepper
2 red onions, sliced thickly
2 lemons, sliced thickly
1 lb. new potatoes
In a bowl, whisk the mustard, olive oil, parsley and garlic until well combined. Spread the mixture all over the chicken on both sides and inside as well. Refrigerate for at least 3 hours or overnight.
Preheat the oven to 400°F. Bring the chicken back to room temperature before roasting, then tie the legs together and sprinkle generously with salt and pepper. Scatter the onions, lemons and potatoes in the bottom of a roasting tin and place the chicken on top.
Roast for approximately 1 hour then baste with the pan juices. Roast for a further 10-15 minutes until nicely browned and the juices run clear when you prick the thigh with a knife.
Allow to rest for 10-15 minutes. Carve and serve with the potatoes, onions and pan juices.