Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

A rustic yet elegant one-pan meal featuring golden roast chicken, caramelized vegetables, and a silky mustard-rosemary pan sauce.

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Ingredients (Serves 4–6)

For the Roast Chicken

• 1 whole chicken (3½–4½ lbs), patted dry

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons olive oil

• 1 tablespoon Dijon mustard (to rub under the skin)

• 3–4 garlic cloves, smashed

• 1 lemon, halved

• 2–3 sprigs fresh rosemary

• 2–3 sprigs fresh thyme (optional)

• 1 small onion, quartered (to stuff inside the cavity)

For the Root Vegetables

• 4 carrots, peeled and cut into 1-inch chunks

• 2 parsnips, peeled and cut into 1-inch chunks

• 2 medium potatoes or 1 large sweet potato, cubed

• 1 small fennel bulb, sliced thickly (optional but wonderful)

• 1 red or yellow onion, cut in wedges

• 2 tablespoons olive oil

• Salt and pepper to taste

• 1–2 teaspoons chopped fresh rosemary

• ½ teaspoon paprika (optional for color)

For the Mustard–Rosemary Sauce

• ½ cup dry white wine or chicken broth

• ½ cup chicken stock (additional)

• 2 tablespoons Dijon mustard

• 1 tablespoon whole-grain mustard

• 1 tablespoon fresh rosemary, very finely chopped

• 1–2 teaspoons lemon juice

• 1 tablespoon butter (to finish)

• Salt and pepper, to taste

• Optional: 1 tablespoon cream or crème fraîche for a richer sauce

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Instructions

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1. Prepare the Chicken

1. Preheat oven to 425°F (220°C) or 400°F (205°C) convection.

2. Remove giblets and pat the chicken very dry inside and out.

3. Rub olive oil all over the skin.

4. Season generously with salt and pepper, including inside the cavity.

5. Rub 1 tablespoon Dijon mustard under the breast skin for subtle flavor and moisture.

6. Stuff the cavity with:

   • Smashed garlic

   • Lemon halves

   • Onion pieces

   • Rosemary and thyme sprigs

7. Tie legs loosely with kitchen string.

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2. Prepare the Root Vegetables

1. Toss carrots, parsnips, potatoes, fennel, and onion with:

   • Olive oil

   • Salt and pepper

   • Chopped rosemary

   • Paprika (optional)

2. Spread evenly in a large roasting pan or cast-iron skillet.

3. Create a small space in the center for the chicken.

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3. Roast the Chicken

1. Place the chicken breast-side up on top of the vegetables.

2. Roast for 1 hour to 1 hour 15 minutes, depending on size.

   • Convection: Check at 50–55 minutes.

3. Baste with pan juices halfway through.

4. Chicken is done when:

   • Internal temp = 165°F (74°C)

   • Juices run clear

   • Skin is crisp and deeply golden

5. Transfer chicken to a cutting board, tent loosely with foil, and rest at least 10–15 minutes.

Leave vegetables in the pan while you make the sauce.

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4. Make the Mustard–Rosemary Sauce (Pan Sauce Method)

1. Remove vegetables to a warm holding bowl.

2. Place roasting pan on stovetop over medium heat.

3. Add white wine or ½ cup broth to deglaze, scraping all browned bits.

4. Allow it to reduce by half (2–3 minutes).

5. Add the remaining chicken stock.

6. Whisk in:

   • Dijon mustard

   • Whole-grain mustard

   • Finely chopped rosemary

7. Simmer gently for 3–5 minutes until slightly thickened.

8. Turn off heat and whisk in 1 tablespoon butter (and cream if using).

9. Add lemon juice to brighten.

10. Taste and adjust seasoning with salt and pepper.

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5. Carve and Serve

1. Carve chicken into legs, thighs, wings, and breast slices.

2. Arrange roasted vegetables on a platter.

3. Place chicken pieces on top or alongside.

4. Spoon warm mustard-rosemary sauce generously over everything.

5. Serve additional sauce on the side.

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Serving Suggestions

This dish pairs beautifully with:

Side Dishes

• Garlic mashed potatoes

• Buttered green beans

• Simple arugula or mixed-greens salad with lemon vinaigrette

• Yorkshire pudding or crusty bread (to mop up sauce!)

Wine

• Chardonnay

• Sauvignon Blanc

• A light Pinot Noir

• Dry cider

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Tips & Variations

✔ For Extra Crisp Skin

Pat the chicken dry and leave uncovered in the fridge overnight.

✔ Add More Vegetables

Try turnips, celery root, rutabaga, or Brussels sprouts.

✔ Make It Creamier

Add ¼ cup heavy cream or crème fraîche to the sauce at the end.

✔ Make It More Rustic

Use whole small carrots and baby potatoes.

✔ Extra Herb Depth

Add thyme or a small amount of sage alongside rosemary.

OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS

• 1/3 cup whole grain Dijon mustard
• 1/3 cup olive oil
• 2 1/2 tablespoons chopped fresh rosemary
• 1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
• 2 large red onions, each cut into 8 wedges, peeled
• 1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
• 1 pound peeled baby carrots
• 1 cup canned low-salt chicken broth

CONVECTION OVEN RECIPE INSTRUCTIONS

Preheat oven to 375°F. 

Whisk mustard, oil, and rosemary in bowl. 

Place chicken in large roasting pan. 

Brush with half of mustard mixture. 

Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.

Meanwhile, brush large baking sheet with oil. 

Reserve 1 tablespoon mustard mixture for sauce. 

Toss onions, turnips, and carrots with remaining mustard mixture in bowl. 

Spread out on baking sheet. 

Roast until tender and beginning to brown, stirring twice, about 1 hour. 

Transfer chicken to platter. 

Spoon off fat from juices in pan. 

Place pan atop 2 burners. 

Whisk in broth and reserved mustard mixture. 

Boil until reduced to 1 1/4 cups, about 5 minutes. 

Season with salt and pepper. 

Place chicken on platter; surround with vegetables. Serve with sauce.

Enjoy the convection oven recipe !

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