There are so many different ways to cook chicken. But one of my favorite is to roast a whole chicken — preferably in a charcoal BBQ — by placing it on a bed of vegetables, that end up cooking in the juices of the chicken. It’s very simple to do, and great if you want to use up veggies and herbs that you happen to have in the crisper, like I did for this dish.
Cooking time: 1.5 hours
Honey Mustard Glaze:
- 3 tablespoons of mustard
- 1 tablespoon of honey
- 1 tablespoon of hoisin sauce
- 1 tablespoon of garlic powder or 1 clove of garlic
- 1 tablespoon of mustard seeds
- salt and pepper
- 4-5 glugs of olive oil (to grease the roasting pan and for splashing on the veggies)
- 1 free-range organic chicken (3-4 lbs)
- 2 yellow onions
- 2 red onions
- 4 potatoes
- 4 large carrots
- 3 sprigs of rosemary
- 3 sprigs of thyme
- 1 cup of chopped dill weed herb
- Dice up the onions, potatoes, and carrots, and remove rosemary and thyme from the stems, and place in mixing bowl. Chop up the dill weed herd, and add to mixing bowl. Mix herbs and vegetables well, and transfer to a roasting pan. Grease roasting pan with a few glugs of olive oil, and fill roasting pan 3/4 of the way, and set aside some diced onions to stuff chicken with. Pour a few glugs of olive oil on the veggies and herbs in the roasting pan. Sprinkle with salt and pepper.
- In a bowl, combine the ingredients for the honey-mustard glaze. Separate into two smaller bowls; one for putting the glaze under neath the chicken skin, and the other for glazing the chicken on the barbecue.
- starting at the neck opening of the chicken, begin to peal back the skin of the bird from the breast bone. You will need to create a cavity for the glaze extending across the entire left and right side of the chicken breast. Do the same from the rear of the chicken, imparting a cavity that separates the chicken thigh meat from the skin. Fill these cavities with two tablespoons of honey mustard glaze in each cavity from the first of two bowls of glaze from step 2.
- Open up the chicken from the rear and stuff the rear of the chicken with the remaining onion. This will help the chicken roast more evenly and remain moist. Use butcher’s twine to tie up the legs to help them hold together so that onions don’t fall out, and the chicken holds its shape.
- Place the whole chicken directly on top of the veggies in the roasting pan. Sprinkle chicken with olive oil and rub all over the bird to ensure a crispy skin. Season skin with salt and pepper.
- Roast the chicken in a BBQ or oven for 90 minutes at 350 degrees F or until a meat thermometer indicates that the chicken has an internal temperature of 180 degrees F at the thigh, or 170 degrees at the breast. Remove chicken from roasting pan and let rest for 10-15 minutes. At this time, the veggies should be done. If not, add a bit of chicken broth to the roasting pan, and place the veggies back on the BBQ or oven for an additional 10-15 minutes.
- Carve the chicken, and serve with veggies on the side. If you’re really adventurous, you can drain the juices from the roasting pan into a small sauce pan. Bring to simmer and add a bit of table cream to make a delicious gravy.