Roasted Chicken with Mustard Potatoes and Vegetables
- 3½ pounds whole chicken
- 1 teaspoon kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 small onion, halved
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 cloves garlic, peeled
- ½ lemon, halved
- 1 tablespoon olive oil
- 6 small Yukon Gold potatoes, scrubbed and halved
- 2 large carrots, cut into 2-inch pieces
- 6 medium shallots, ends cut off and outer layer removed
- 1 head escarole, cut into 1½-inch pieces
- 2 tablespoons dijon mustard
Preheat oven to 450° F.
Thoroughly pat dry the chicken inside and out. Sprinkle ½ teaspoon salt and ½ teaspoon pepper inside the cavity, and then place the onion, rosemary, thyme, garlic and lemon inside. Truss the chicken with kitchen twine and set it in a 13 x 9-inch roasting pan. Rub the olive oil over the skin and sprinkle with remaining salt and pepper. Transfer the pan to the oven for 15 minutes.
Add the potatoes, shallots and carrots to the pan around the chicken and return to the oven. Roast for 45 to 55 minutes more, or until the skin is crisp and golden brown and the juices run clear when the thigh is pierced. Remove the pan from the oven and transfer the chicken to a carving board. Let rest about 10 minutes before carving.
Meanwhile, using a slotted spoon and leaving as much of the cooking fat as possible in the pan, transfer the roasted vegetables to a large bowl. Place the roasting pan on the stovetop over medium heat, add the escarole to the pan, and cook, stirring, until halfway wilted, about 4 minutes. Remove from the heat and transfer the wilted escarole to the bowl with the vegetables. Add the mustard and toss until the vegetables and escarole are evenly coated.
Note: Do not use a glass baking dish for this recipe, because they aren't stovetop safe. Use a metal roasting pan.