MUSTARD-ROASTED CHICKEN WITH WARM FRISéE SALAD AND FINGERLINGS AND BACON
Steps:
- Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
- Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
- Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
- Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.
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ROYEL STAR
[email protected]This recipe looks delicious! I can't wait to try it.
Bushra Rajpoot
[email protected]I'm allergic to mustard. Is there a substitute I can use?
Naeem 2002
[email protected]I would love to try this recipe, but I don't have a Dutch oven. Can I use a different type of pot?
Muhammad Sameer
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Manini Mokoena
[email protected]I'm not sure what I did wrong, but my chicken didn't come out very flavorful.
TDM SAGOR
[email protected]This recipe was very time-consuming, but it was worth it. The chicken was fall-off-the-bone tender and the sauce was to die for.
Debra Debby
[email protected]The chicken was a little dry, but the sauce was delicious.
Hshs hdhsh
[email protected]This dish was a bit too salty for my taste. I think I'll reduce the amount of salt in the recipe next time.
Babita Rana Magar
[email protected]I'm not a big fan of mustard, but I decided to try this recipe anyway. I'm glad I did! The mustard flavor was subtle and not overpowering, and the chicken was cooked to perfection. I'll definitely be making this again.
Mainuddin Joy
[email protected]This recipe was easy to follow and the results were delicious. The chicken was tender and juicy, and the sauce was flavorful and tangy. I served it with roasted potatoes and a green salad.
ernest chikoti
[email protected]I made this dish for a dinner party and everyone raved about it. The chicken was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Chelsea Richardson
[email protected]This mustard-roasted chicken was a hit with my family! The chicken was moist and flavorful, and the skin was crispy and delicious. The warm frisee salad was a perfect accompaniment, and the fingerlings and bacon added a nice touch of smokiness.