Roast Chicken With Mustard Vinaigrette Recipes

CRISPY MUSTARD-ROASTED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
• Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
• Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
• Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
• Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
• Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
• Drizzle sauce over veggies and chicken.

HONEY MUSTARD ROAST CHICKEN

Steps:

• Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
• Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
• Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
• Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
• Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
• Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
• Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
• While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
• Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
• Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

SHEET-PAN ROAST CHICKEN AND MUSTARD-GLAZED CABBAGE

Steps:

• Heat the oven to 425 degrees. Prepare the dressing: In a small bowl, whisk together 1/2 cup olive oil with the mustard, garlic, vinegar and cumin seeds. Season generously with salt and pepper.
• Prepare the cabbage: Halve the cabbage lengthwise through the core, then cut each half into 1-inch-thick wedges. (Make sure to continue cutting lengthwise through the core to keep the pieces intact.) You should have about 16 pieces.
• Add the cabbage wedges to a large (13-by-18-inch) baking sheet. Brush all the wedges with half the vinaigrette, then carefully turn and brush the other side with remaining vinaigrette. Arrange in an even layer, then season generously with salt and pepper. On a separate baking sheet, brush the red onion rounds with olive oil on both sides; season generously with salt and pepper. Add the onion rounds to the cabbage wedges, interspersing the red onion and cabbage and tucking some onion rounds partly underneath. Sprinkle the capers evenly on top.
• Prepare the chicken: In a small bowl, toss the coriander and cumin with 1 tablespoon salt and 1 1/2 teaspoons pepper. Place the chicken on the sheet pan where you oiled the onions and drizzle with olive oil all over, then rub the seasoning all over the chicken. Arrange the chicken pieces on top of the cabbage and onions, skin-side up.
• Transfer to the oven and roast until the chicken is cooked through and the cabbage is lightly browned in spots and tender, about 35 to 40 minutes. Top with parsley or dill and serve immediately, passing more mustard on the side.

ROAST CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• To make chicken:
• Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 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. Tie 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°F. 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 and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
• Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

SPATCHCOCKED ROASTED CHICKEN WITH MUSTARD VINAIGRETTE

Steps:

• Preheat the oven to 500 degrees F. Butterfly the chicken: Remove any innards from the chicken. Put the whole chicken breast-side down on a flat surface. (I like to put a kitchen towel underneath the bird to prevent the chicken from sliding around as I work.) Find the backbone running down the center. Use a pair of sharp poultry shears or scissors to cut up along the backbone on one side and then cut along the other side. Remove the backbone and save it to add to chicken stock. Flip the bird over, breast-side up. Gently press down on the breast meat to open the chicken up and flatten it. The breastbone will break as you press. The chicken should now sit almost flat.
• Cook the chicken: Season the chicken on all sides with salt. Put the chicken skin-side up on a rimmed baking sheet lined with a rack, put the pan in the center of the hot oven and cook undisturbed for 20 minutes. Then lower the oven temperature to 450 degrees F and cook for an additional 30 to 35 minutes. The chicken is ready when an instant-read thermometer inserted in the thickest part of the bird registers 155 degrees F to 160 degrees F. Remove the chicken from the oven and allow it to rest for at least 10 to 15 minutes.
• Meanwhile, make the mustard vinaigrette: Whisk the dijon and grainy mustards with the vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the canola oil and 1 tablespoon cold water. Taste for seasoning.
• Serve the chicken: Transfer it to a cutting board for carving. Serve with the mustard vinaigrette.

CITRUS-MUSTARD ROASTED CHICKEN

Steps:

• In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

ROAST CHICKEN VINAIGRETTE

Steps:

• Heat oven to 180C/160C fan/gas 4. Mash the butter with the lemon juice, sage and some seasoning. Gently separate the skin from the chicken using your hand - start from the bottom of the breast, moving round to the legs, and be careful not to break the skin. Rub the butter underneath. Season the cavity and stuff with half the garlic cloves. Place the potatoes and a few of the remaining garlic cloves in the base of a large roasting tray, drizzle with half the olive oil and place the chicken on top.
• Fill each pepper half with a crushed garlic clove and a quarter of the plum tomatoes, drizzle with remaining olive oil and season. Place around the outside of the chicken and pour over the stock.
• Roast for 1 hr 50 mins or until the juices run clear. Add the courgettes after 1 hr, tossing them in the oil in the pan. Remove and allow to rest for 30 mins, then place the chicken and veg on a serving plate.
• Mix the mustard with the red wine vinegar, olive oil and seasoning. Skim any excess fat off the cooking juices and place in a small saucepan. Bring to the boil then remove from the heat and whisk in the vinaigrette. Spoon over the chicken and vegetables, then serve.

WHOLE ROASTED MUSTARD CHICKEN

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
• Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

DUTCH OVEN CHICKEN AND VINAIGRETTE

Steps:

• Make the chicken: Heat oven to 450 degrees.
• Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper.
• Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover.
• Roast the chicken for 60 minutes, then check on it: It's done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it's done but doesn't have enough color for you, you can run it under the broiler for a few minutes; if it's not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest.
• While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they're very chunky, strain them when you add them to the vinaigrette.
• Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher.
• To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

ROAST CHICKEN WITH GRAINY MUSTARD SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place olive oil and butter in a small saucepan over moderate heat until the mixture gets foamy, about 3 minutes.
• Rinse the chicken, inside and out, under cool, running water and pat dry with paper towels. Fill the cavity of each bird with half the shallots, garlic cloves, thyme, tarragon, and peppercorns. Rub each chicken with half a cut lemon and put it in the cavity, too.
• Using a basting brush, coat the birds, on all sides and in crevices, with butter and olive oil mixture. Place in oven and roast until skin is crisp and meat is thoroughly cooked but still juice, 55-60 minutes, or until instant read thermometer inserted in thickest part of thigh indicates 165-170 degrees. About half way through, rotate the pans so the chickens brown on all sides.
• Transfer chickens to a cutting board when done, and let them rest 10 minutes before carving. To carve: use a sharp heavy knife to separate the legs and thighs and the wing portions. Then slide a knife with a thinner blade down each side of the breast bone, scooping out the breast section and leaving the skin intact. Each chicken will serve two people:overlap one leg, thigh, and wing to form a base for one side of breast meat.
• Top with sauce and serve.
• To make Grainy Mustard Sauce;.
• Add vermouth to the chicken broth and, in a large saucepan over moderately high heat, reduce the mixture by half.
• Place the heavy cream in a small bowl and whisk in about 1/4 cup of the hot broth. Slowly whisk the cream mixture back into the hot stock. Whisk in the mustard and reduce heat, simmering until slightly thickened, 3-5 minutes. Add the herbs, season with salt and pepper, and ladle over the chicken.

PAN-ROASTED CHICKEN BREAST WITH VINEGAR, MUSTARD, AND TARRAGON

Steps:

• Preheat oven to 325 degrees.
• Season the chicken breasts with salt and pepper.
• Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts. Lower the heat to medium and cook the breasts 6-7 minutes, then turn them turn them ( they should have an even golden brown color) and continue cooking for about five more minutes; reduce the heat if the chicken seems to be browning too quickly, rotate the skillet as necessary to avoid any dark or burned spots. When the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).
• Pour the excess grease from the pan, and deglaze with the chicken stock and vinegar, whisking to scrape up the brown bits on the bottom of the pan. Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 a cup; whisk in butter, mustard, and tarragon. The sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.
• Remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.

ROASTED VEGETABLES WITH FRESH LEMON AND MUSTARD VINAIGRETTE

Steps:

• Preheat oven to 425 degrees F.
• Place vegetable's and olive oil in large baking pan.
• Mix well.
• Roast 30-35 minutes or until vegetables are tender.
• Denser vegetables will take longer to cook!
• Whisk vinaigrette ingredients together in a medium size bowl while vegetables roast.
• Place roasted vegetables in a serving bowl.
• Add vinaigrette to taste.
• Toss to coat.
• Garnish with fresh herbs.

MUSTARD VINAIGRETTE

Steps:

• Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic clove, olive oil, salt and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours up to 1 day.
• Preheat oven to 400°F
• Remove chicken from bag and arrange in a large greased baking dish. Roast until chicken is just cooked through, about one hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place baking dish over a burner over medium low heat. Whisk the chicken broth into the pan mixing any brown bits and drippings into the broth. Drizzle the pan drippings over the chicken and serve.

ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE

Steps:

• Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend.
• Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat.
• Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
• Preheat the oven to 400 degrees F.
• Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish.
• Roast until the chicken is just cooked through, about 1 hour.
• If your chicken browns too quickly, cover it with foil for the remaining cooking time.
• Transfer the chicken to a serving platter.
• Place the baking dish on a burner over medium-low heat.
• Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings.
• Drizzle the pan drippings over the chicken.
• Sprinkle the lemon zest and parsley over the chicken, and serve.