Roasted Chipotle Mustard Chicken

At long last! My first (but hopefully not last) entry in the Saucy Mama recipe contest that ends Sept. 1st.

As soon as I received my package of samples I knew I wanted to try something with the chipotle mustard.



I love simple one-pan meals and a warm cozy dish of roasted chicken and vegetables popped into my mind and this is was came out.



Ingredients:
4 russet potatoes, peeled and cubed
4 carrots, chopped
1 1/2 onions, cut into large chunks
2 TBS vegetable oil
2 TBS Saucy Mama Chipotle Mustard
1 tsp salt
fresh ground black pepper (10 grinds)


1 (3 lb) whole chicken, neck and giblets removed
2 TBS butter, softened
1/4 C Saucy Mama Chipotle Mustard
1 tsp salt
fresh ground black pepper (10 grinds)
2 celery stalk, chopped
1 TBS butter
splash of white wine (I use Sutter Home Sauvignon Blanc)


Directions:

Preheat oven to 350 degrees Fahrenheit. Mix oil, mustard, salt, and pepper from the first list of ingredients in small bowl. Place potatoes, carrots, and onions in a 9x13 baking dish and pour the mustard/oil mixture over vegetables. Toss to make sure everything is coated evenly.

In another small bowl, mix together the butter, mustard, salt and pepper from the second group of ingredients. Thoroughly rinse chicken inside and out, pat dry with paper towels, and use a sharp knife to create a pocket under the skin for the rub. Use 1/2 - 3/4 of the butter/mustard rub underneath the skin of the chicken breast and drumsticks and use the last bit to rub on the top and bottom of the outside of the skin.

Stuff the cavity with 1 TBS butter and celery pieces. Place chicken on top of the vegetables in the baking dish and pour a few splashes of wine over all of it. It should look something like this:




Bake for 1 1/2 hours or until the chickens internal temperature reaches 180 degrees. Halfway through baking, add a few more splashes of wine. When the chicken is done, remove from the baking pan and set aside on a serving platter. Test the vegetables and if they're not finished yet, stick back in the oven for 20-30 more minutes while you allow the chicken to rest.


Now serve it all up on a platter and dig in!