Name: Citrus-Mustard Roasted Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: 3 tablespoons mustard seed -; 1/4 cup olive oil -; 1 tablespoon minced fresh chervil or 1 teaspoon dried chervil -; 1 tablespoon champagne vinegar -; 1 tablespoon Worcestershire sauce -; 1/2 teaspoon pepper -; 1 broiler/fryer chicken (3 to 4 pounds) -; 2 orange slices -; 2 lemon slices -; 2 onion slices -; 3 sprigs fresh parsley, stems removed -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Citrus-Mustard Roasted Chicken

1. 3 tablespoons mustard seed -

2. 1/4 cup olive oil -

3. 1 tablespoon minced fresh chervil or 1 teaspoon dried chervil -

4. 1 tablespoon champagne vinegar -

5. 1 tablespoon Worcestershire sauce -

6. 1/2 teaspoon pepper -

7. 1 broiler/fryer chicken (3 to 4 pounds) -

8. 2 orange slices -

9. 2 lemon slices -

10. 2 onion slices -

11. 3 sprigs fresh parsley, stems removed -

How to cook deliciously - Citrus-Mustard Roasted Chicken

1. Stage

Using a spice grinder or a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire Sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight.

2. Stage

Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together.

3. Stage

Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.