Mustard Roasted Whole Natural Chicken
with Potatoes and Mirepoix

Serves 4 

• 1 naturally raised or organic whole chicken

• 1 cup Three Mustard Vinaigrette

• 3 large Yukon gold potatoes, cut into ½-inch dice

• 1 bag baby organic carrots, peeled or carrot nubs

• 2 large yellow onions, cut into ½-inch dice

• 4 celery stalks, cut into ½-inch pieces

• Grapeseed or canola oil for cooking

• Kosher salt and freshly ground black pepper

In a large baking dish, season the chicken inside and out with kosher salt and freshly ground black pepper and rub with 1/2 cup of  the Three Mustard Vinaigrette.  Let stand for 1 hour.  Place a heavy-bottomed roasting pan in a cold oven and pre-heat to 525 degrees. Meanwhile, in a bowl, toss the potatoes, carrots, onions and celery with the remaining vinaigrette and season with kosher salt and freshly ground black pepper. When pan is hot, toss the veggies into the pan (they should sizzle) and top with chicken. Roast chicken until golden brown on all sides, about 20 minutes.  Turn oven down to 300 degrees, cover with foil tent and continue roasting until fully cooked, about another 30 to 40 minutes.  Test with a pairing knife and stick where the leg meets the body and leave for 2 seconds. Juices should run clear and the knife tip should be hot when touched to your lower lip.  To serve, place all roasted vegetables on a platter and top with the whole chicken. Serve family style.

©2006 Ming Tsai