Dijon, Citrus and Cracked Pepper Roasted Chicken (Roasted Raven) Week 1

Chefs-n-Chopper

Brent McCollar, Executive Chef, Yia Yia's Eurobistro

Customer Rating: Recipe Rated Five Stars - Top Rating

1 Ratings    0 Comments

Ingredients

1 (4 lb) whole chicken
For wet rub:
2 Tablespoons plus 1 teaspoon Dijon mustard
2 Tablespoons minced fresh garlic
1 Tablespoon minced shallot
Zest from 1 lemon
Zest from 1 orange
1 Tablespoon chopped fresh Italian parsley
1 Tablespoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 Tablespoon chopped fresh basil
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh cracked black pepper
1 Tablespoon plus 1 teaspoon coarse sea salt

Directions:

In a bowl, combine all wet rub ingredients and apply to the bird. If possible, prep this a day ahead of time to let the flavors develop.

When you're ready to roast the bird, preheat the oven to 400 degrees F and roast at that temperature for the first 15 minutes. This will help create golden brown skin.

Then turn the temperature down to 350 degrees F and cook for another 30 to 40 minutes. If you have a digital meat thermometer, stick the probe into the deepest part of the breast. Once the temperature reaches 165 degrees, you are good to go!

Let the bird rest for at least 15 minutes before carving to ensure that the juices stay locked into the meat. Serve with potato gratin and buttered green beans! Enjoy!

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