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Roast Chicken with Mustard Vinaigrette

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CATEGORY CUISINE TAG YIELD
Meats May 1994 1 servings

INGREDIENTS

1 Roasting chicken; (6- to 7-pound)
1 lg Shallot
2 Fresh rosemary sprigs
2 Fresh sage sprigs
1 c Mustard Vinaigrette
1 tb Chopped fresh rosemary
1 tb Chopped fresh sage
Fresh rosemary and sage sprigs
Mustard Vinaigrette

INSTRUCTIONS

FOR CHICKEN
To make chicken:
Preheat oven to 450F. 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 375F. 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.
Serves 4.
Bon Appetit May 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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