Well, four if you include the chicken and salt, but you get the idea.
A perfectly roast chicken is one of life’s simplest pleasures. If I’m in my kitchen alone, I’ll devour a roast chicken with my bare hands, and plenty of extra salt and whole grain mustard. I would go for a glass of white wine, but with my hands, face, and kitchen table glistening, it’s probably for the best if I drink it from the bottle. This dijon roast chicken is especially good served cold the next day, with butter and mustard on sourdough bread. Enjoy!
2.5-3 pounds chicken, rinsed and patted dry
kosher salt, to taste
3 tablespoons french dijon mustard
3 tablespoons olive oil
Pre Heat oven to 400F.
Rub chicken with salt and truss with kitchen string.
Why truss? It keeps the chicken compact, which means more even cooking, and it makes the chicken look really cute, so, there’s that. If you haven’t trussed before, lay the chicken breast side up on a piece of kitchen twine, about 2 feet long. The twine should run horizontally across the chicken’s neck, just above the wings. Next, tuck the wings towards the chicken’s breasts with your hands, and pull the string over the wings, binding them to the chicken. Next, cross the twine underneath the front tip of the breast bone, pulling to tighten. Criss cross the base of the legs and use the remainder of string to secure the chicken legs.
Rub with mustard all over the chicken, and then rub in the olive oil. Roast at 400F for 10 minutes, and then lower the oven to 350F. Roast the chicken for another 45 to 60 minutes. Once a thermometer pushed into the upper thigh of the chicken reads 165F, the chicken is done. Take it out of the oven, cover with aluminum foil, and let it rest for 10 minutes before carving. This is to let the juices settle rather than pouring out when you slice.
This chicken is delicious cold the next day, served with extra mustard.