maple mustard roasted chicken

roasted chicken

roasted whole chicken for dinner, with handy leftovers for lunch the next day! (sorry this photo isn’t the best… it was taken quickly with my phone, hungry family was awaiting!)

Whenever you hear “roasted chicken” you probably are thinking it’s an all day event, sort of a Sunday afternoon prep and Sunday sit down family dinner kind of ordeal. Either that or you think of a store bought rotisserie BBQ chicken.  This recipe does not involve either of the above! It’s really easy and hassle free – perfect for one of those days when you need a pretty quick dinner with minimal time spent at the stove. Cutting up the chicken into portions makes it cook much faster than roasting a whole chicken (which, we all know is delicious but it’s impossible to do that on a busy week night!), so you still get the crispy skin, roasted juicy chicken flavour but without having to man the oven for hours. The key is to do a little bit of prep the day before (it needs to be marinated to have good flavour!), then when you are ready to make your roasted chicken dinner, you just have to pop it into the oven.  It will go with just about any side dish you feel like – sautéed veggies, salad, rice, in a sandwich or wrap, etc…

Of note: I also roasted the left over spine of the chicken (after you remove all the pieces this is what you’re left with!) – this gives the bones great flavour and will be perfect for homemade chicken stock for another day’s meal.

what you need:

  • 1 whole chicken (I used a 5 lb organic chicken)
  • 2 tsp olive oil
  • 1 tbsp grainy mustard
  • 1 tbsp maple syrup
  • pinch of salt & pepper (freshly ground)
  • 3 cloves of garlic, smashed and roughly chopped

what to do:

  1. The day before you want this meal, butcher your chicken into pieces (breasts, thighs, drums, wings). Place chicken pieces, including the bony spine that is left over, in a large tupperware or bowl, and add the rest of the ingredients. Work ingredients into the chicken my massaging it then store in the fridge overnight, tightly sealed.
  2. The day of the meal – preheat oven to 425 F, convection. Take the chicken out of the fridge while oven preheats (don’t put the chicken directly from the cold fridge into the oven – this shocks the meat and makes it tougher).
  3. Place chicken pieces on a roasting pan, allowing about 1/2″ of space between each piece. You may want to place the dark meat on one pan and the white meat on another, as their cooking times can vary a little bit.
  4. Roast chicken pieces for about 15 minutes at 425 F. The skin will become slightly golden. Turn the oven down to 350 F and roast for another 15-30 minutes – checking every so often after the 15 min mark. You can use a meat thermometer if you want to make sure it is done. Usually, the white meat cooks faster than the dark meat. It will also depend on how thick your pieces are, and how big your chicken is. I usually remove the wings first at the 20 min mark because they are small and done by then.
  5. Remove from oven and allow to rest for 15 min before cutting (if you cut it right when it’s removed from the oven, you will lose all it’s juicy goodness!). Serve immediately and enjoy!
dinner

tonight enjoyed with kale, rice, and balsamic garlic roasted grape tomatoes!

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