Roasted Rosemary Chicken
¼ cup olive oil
¼ cup Dijon mustard
2 tablespoons rosemary, chopped
1 large whole chicken, rinsed and patted dry
Kosher salt and fresh ground black pepper
Preheat oven to 350. In a small bowl, whisk olive oil, mustard and rosemary together. Reserve ½ of the marinade. Place chicken in a roasting pan, and season the cavity with salt and pepper. Brush chicken with the marinade. Roast for 1 hour and 45 minutes, or until an instant read thermometer, inserted into the thickest part of the thigh, registers 170 degrees.
Transfer chicken to a cutting board and tent with foil. Let rest 20 minutes before carving. Place roasting pan on top of burners and spoon off excess fat. Heat pan juices over medium heat. Add reserved marinade. Bring to a soft boil and continue to cook until the gravy has thickened slightly. Serve along side the chicken.Tags: Fall Harvest, Poultry —