As much as I love to cook, life sometimes gets in the way, and making time to cook a meal falls down the priority list. Maybe you can relate. But regardless of how busy life feels sometimes, I still want to sit down at the end of the day with the people I love and share a meal. Some nights it looks like frozen ravioli or fish tacos made from frozen fish sticks. Actually, a lot of nights look like that.
This week’s recipe is along those same lines; simple ingredients with just a few minutes of prep work. The whole meal cooks on one sheet pan. A whole roast chicken cooked on a bed of sweet potatoes, russet potatoes, onions and cauliflower comes together for a flavorful dinner you will want to make again and again. A perfectly browned bird with crispy skin on a big pile of potatoes, onions and cauliflower hits the spot.
Don’t be intimidated by a whole chicken. (Really truly, if I can do it, ANYBODY can do it). Learning to make a whole roast chicken is one of those ‘teach a man to fish skills.’ It can seem difficult or too complicated but once you know how to do it, you’ll be so glad to have a recipe like this up your sleeve.
Look for a four to five-pound roaster. The skin should be firm and unbroken with a white or light-yellow color. For best results, I recommend cooking this recipe in the oven. The skin on the chicken turns a beautiful brown color and the vegetables get crispy and toasty. However, if you’re short on time and happen to have an InstaantPot (pressure cooker), you can follow this recipe but throw the ingredients into it and set the timer for about 40 minutes. You’ll have tender juicy chicken and vegetables, they just won’t be as pretty if they cooked in the oven.
Roast Chicken with Mustardy Vegetables
- 1 lemon
- 1 large yellow onion, cut into 2-inch chunks
- 2 large russet potatoes, diced into 1-inch pieces
- 2 large sweet potatoes, diced into 1-inch pieces
- 1 head cauliflower, cut into florets
- 2 heaping tablespoons whole grain Dijon mustard
- ¼ cup olive oil
- 3 sprigs fresh rosemary
- Kosher salt and black pepper
- 1 whole chicken (4-5 pounds)
- 1 bay leaf
- 2 cloves garlic
- 3 tablespoons butter, melted
Preheat the oven to 425 degrees with a rack in the center position.
Cut the lemon in half and squeeze the juice into a large bowl. Set the lemon aside. Add the mustard, the leaves off 2 rosemary sprigs, olive oil and ½ teaspoon salt and pepper. Whisk with a fork and then stir in chopped onion, potatoes and cauliflower. Set aside.
Unwrap chicken and make sure you pull the giblets out from inside the chicken cavity. Use a sharp knife to trim any excess fat around the cavity and pat dry with paper towels. Liberally salt and pepper the chicken both inside and out. Stuff the cavity with the squeezed lemon halves, a rosemary sprig, garlic cloves and bay leaf.
On a sheet pan, spread the vegetables evenly on the tray. Position the chicken in the middle of the tray, breast side up with the vegetables nestled all around the chicken. If you have kitchen twine, tie the legs together but if you don’t have any, skip this step. Melt butter in a small dish in the microwave for 20 or 30 seconds. Carefully pour the butter over the chicken, making sure the entire bird is well-coated.
Roast the chicken and vegetables until a meat thermometer inserted into the thigh registers 145 degrees and the juices run clear when you pierce the thickest part of the thigh, about 1 ½ hours.
Remove the tray from the oven and allow the chicken to rest for 10 minutes before slicing into pieces and serving with the vegetables.