I have been fighting a terrible cold for the last several days and I was in the mood for comfort food so I decided to roast a chicken. I found a recipe on Bran Appetit! that looked amazing and simple. I started out roasting the chicken simply seasoned with sea salt, freshly cracked pepper, and garlic powder. Halfway through roasting I basted the bird with most of the maple-mustard mixture. I roasted it for another 20 minutes then basted it again with the remaining mixture. The chicken turned out beautiful, moist, tender, and so delicious. I paired it with roasted veggies (to post tomorrow) and wilted spinach. It was a healthy and comforting meal that tasted fantastic.
Preheat the oven to 375 degrees. Line a roasting pan with tin foil then place the roasting rack on top.
Remove the organ bag from the inside of the carcass. Rinse the chicken with cold water then pat dry. Season both sides of the bird with sea salt, freshly cracked pepper, and garlic powder, to taste. Place pieces of carrot, onion, and garlic inside the cavity, if desired. Side Note: I used the ends from the roasted veggies that I was serving with the chicken. Place a meat thermometer into the thickest part of the thigh without touching the bone. Place the chicken on the roasting rack and put into the oven to roast for 40 minutes.
In a small bowl mix together the maple syrup, Dijon mustard, and grain mustard. Brush half of the mixture over the chicken. Put the coated chicken back into the oven for 15-20 minutes; remove and baste with the remaining mixture. Place back into the oven and continue roasting until the chicken is cooked through and the juices run clean and there is an internal temperature of 175 degrees, about 20 minutes. Side Note: It is said that it’s safe to cook the bird to 165 degrees but with my kids eating the chicken, I play it safe. Remove the chicken from the oven and let it sit for 10 minutes before carving and serving. Enjoy.