Lemon-Mustard Roasted Chicken with Potato-Shallot Corn Sauté

Turn chicken from bland to grand with this roast chicken recipe! I’m a huge fan of roasted chicken: incredibly moist meat, crispy skin, and numerous opportunities to play with flavorful rubs and glazes. Lemon-Mustard Roasted Chicken is one of my favorites. It’s bright, homey, and easy to make for a meal for the whole family.

Add a delicious veggie by sautéing sweet corn, crunchy pepper, and olive-oil shallot potatoes to make a flavor-packed bed for your chicken masterpiece. Bits of grainy mustard and zesty lemon soak between the cracklings of roasted chicken skin. Of course, you can remove the skin if you’re looking for a healthier alternative. But feel free to pass along the skin to me, because that’s the best part!

 

The Ingredients

1 whole chicken (I like Bell & Evans Organic Whole Chicken)

12 ears fresh corn, kernels removed from husks

1 red bell pepper, cored, seeded, and minced

1 green bell pepper, cored, seeded, and minced

1 bag baby gold potatoes, cut in thirds

7 shallots, cut into thin rings

1 medium Spanish onion, finely chopped

2 lemons

1 tablespoon grainy dijon mustard

4 tablespoons extra virgin olive oil

Salt and pepper to taste

 

The Steps

Preheat oven to 400 degrees.

In a medium bowl, toss potatoes and shallots in 2 tablespoons olive oil, salt, and pepper.

Place on a aluminum foil-lined cookie sheet, spread out potatoes and shallots. Bake for about 1 hour at 400 degrees, or until potatoes are lightly golden and shallot are caramelized. Remove from oven and set aside.

Preheat oven to 425 degrees.

In a small bowl, zest and squeeze the juice of two lemons mixed with mustard. Set aside.

In a aluminum roasting pan, place washed and giblet-removed chicken. Place in oven for 30 minutes. Turn temperature down to 400 degrees. Cook for another 30 minutes. Baste chicken in lemon mixture, and place back in 400 degree oven for 15 more minutes. Chicken will be golden and crispy. Remove chicken from oven and let sit for 10 minutes.

In a large pot, add corn, onion, and 2 tablespoons olive oil. Sweat on medium/low heat for 4-5 minutes, until onion is translucent. Turn heat to medium, and add corn and peppers. Sauté for 5-6 minutes until peppers just begin to soften.

Plate by layering corn mixture, then potato mixture, then carved chicken. Serve immediately!

 

The Steps with Pictures

Preheat oven to 400 degrees.

In a medium bowl, toss potatoes and shallots in 2 tablespoons olive oil, salt, and pepper.

Place on a aluminum foil-lined cookie sheet, spread out potatoes and shallots. Bake for about 1 hour at 400 degrees, or until potatoes are lightly golden and shallot are caramelized. Remove from oven and set aside.

Preheat oven to 425 degrees.

In a small bowl, zest and squeeze the juice of two lemons mixed with mustard. Set aside.

In a aluminum roasting pan, place washed and giblet-removed chicken. Place in oven for 30 minutes. Turn temperature down to 400 degrees. Cook for another 30 minutes.

Baste chicken in lemon mixture, and place back in 400 degree oven for 15 more minutes. Chicken will be golden and crispy. Remove chicken from oven and let sit for 10 minutes.

In a large pot, add corn, onion, and 2 tablespoons olive oil. Sweat on medium/low heat for 4-5 minutes, until onion is translucent. Turn heat to medium, and add corn and peppers. Sauté for 5-6 minutes until peppers just begin to soften.

 

Plate by layering corn mixture, then potato mixture, then carved chicken. Serve immediately!

 

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