A straightforward recipe for roasted whole chicken with onions and celery, rubbed with Dijon mustard.
Ingredients
- Onion – 1 piece
- Lemon – 1 piece
- Chicken – 1 piece
- Carrot – 4 pieces
- Garlic cloves – 5 pieces
- Butter – 2 tablespoons
- Dijon mustard – 3 tablespoons
- Black pepper – a pinch
- Celery stalks – 200 g
- Salt – a pinch
Preparation
Peel and halve the carrots lengthwise, then halve them crosswise. Cut the celery stalks into pieces about 5 cm long. Arrange the carrots and celery on the bottom of a roasting pan.
Wash the chicken, clean out the cavity. Cut off the neck and tail. Tuck the wing tips under the bird. Season the top and inside with salt and pepper. Cut the onion and lemon into quarters and place them inside the chicken along with 3 peeled garlic cloves. Tie the chicken legs together. Place the chicken on top of the vegetables.
In a small bowl, mix the softened butter, Dijon mustard, and 2 finely chopped garlic cloves. Add salt and pepper to taste. Rub the chicken thoroughly with the prepared paste.
Place the roasting pan with vegetables and chicken in the oven. After 15 minutes, pour ½ cup of water over the chicken. After another 15 minutes, pour another ½ cup of water over the chicken. Then, every 10 minutes, baste the chicken with the juices from the bottom of the roasting pan. Bake the chicken for a total of about 60-75 minutes. After this time, remove the pan from the oven and let it rest for 10 minutes. After the resting period, carve the chicken into portions.
How to Serve Serve with roasted carrots and celery.
