Roasted Creole Mustard & Herb Scented Chicken
by Molly McCook, Chef, Ellerbe Fine Foods, Fort Worth, Texas
- 1 whole Smart Chicken
- 1 teaspoon fresh rosemary, chopped
- 2 teaspoons fresh oregano, chopped
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon flat leaf parsley, chopped
- ½ cup Creole mustard
- ¼ cup Maille Old Style Mustard (or substitute whole-grain Dijon mustard)
- 2 garlic cloves, peeled and finely chopped
- ⅓ cup honey
- 2 tablespoons Worcestershire sauce
- 4 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper
- 1 large onion, peeled and diced
- 5 large ribs celery, diced
- 3 sprigs fresh rosemary
- 8 sprigs fresh thyme
- 2 dried bay leaves
- 1 lemon, sliced into ½-inch rings
Preheat the oven to 400°F.
In a small bowl, combine the chopped herbs, mustards, garlic, honey, Worcestershire sauce, 2 teaspoons kosher salt, and ½ teaspoon of black pepper and set aside.
Place the diced vegetables in the bottom of a baking dish and set aside. Sprinkle the cavity of the chicken with the remaining salt and black pepper. Next, place the herb sprigs, lemon rings, and bay leaves into the cavity of the bird and set on top of the diced vegetables in the baking dish. Spoon half of the mustard sauce over the entire bird and transfer to the oven. Bake for 75 minutes. Glaze with the remaining mustard sauce, and bake for an additional 15 minutes or until a thermometer reads 165°F inserted at the leg/thigh crease.
(The natural sugars in honey are susceptible to burning, so keep a close eye on the chicken. If parts of the chicken start to brown too quickly, you can cover the brown parts loosely with aluminum foil.) Let the chicken rest for 10 minutes before serving.