I adapted this recipe from a Tom Douglas recipe in an old issue of Fine Cooking magazine. The original recipe called for letting the mustard slathered bird marinate for several hours or overnight. I had a two pack of costco birds. I coated both in the mustard and roasted one right away and refrigerated the other. We noticed to appreciable difference between the flavor of the two birds that would warrant storing the raw bird overnight. The recipe also called for mixing the herbs into the mustard but I forgot so as you can see they are scattered over the top of the bird which was fine. Next time I’ll remember to mix the herbs in, the original called for thyme.
This recipe makes enough to coat two 3 or so pound birds.
1/2 c dijon mustard
1/2 small onion finely diced
6 cloves minced garlic
1 tbsps chopped sage plus two sprigs for the cavity
1 tsps salt (plus a pinch for last minute seasoning)
several grinds of black pepper (plus a little extra as above)
Preheat the oven to 425.
Rub a little salt and pepper inside of the bird. Combine the coating and apply a liberal amount to the top and bottom of the chicken. Anything that remains can be rubbed inside the cavity. Push the sprigs of sage inside the cavity as well. Place the chicken on a rack set inside a rimmed baking sheet. Drizzle the top of the chicken with a tbsp of olive oil and roast at 425 for 25 minutes. At the end of 25 minutes turn the heat down to 350, drizzle with another tbsp of olive oil and return to the oven for another 25 mintues. Repeat the process with the olive oil and return the chicken to finish roasting for about another 35 minutes.
The trick is not to mangle it while carving because the skin is crisp and delicious and the meat is moist and tender and will get the skin all soggy if they come into contact too much. I’ve never applied a mustard crust to chicken before only lamb but we all thought it was pretty good. Well, except for Chase, she doesn’t relish the texture of chicken.