Dijon Mustard Roast Chicken

Описание: Dijon Mustard Roast Chicken - Another Day In Paradise

I posted this recipe 18 months ago and when I opened Instagram the following day it had a million views and had more than quadrupled my followers. It sort of changed my life, so when I make it I always feel a lot of love. Now I’m back at the beginning again with this long form YouTube channel, I thought it deserved a spot early doors. I don’t know what’s better - the chicken or the potatoes - let me know what you think.

Thank you.
-Jesse

Ingredients
1 medium chicken
Maris piper or russet potatoes (enough to cover your sheet pan)
1 head garlic (you can use the roasted garlic afterwards)
100g Dijon mustard
1 lemon
1 bundle thyme
Olive oil
Black pepper
Salt

Toum
160g peeled garlic
500ml rapeseed oil (or your preferred oil)
100ml fresh lemon juice
Salt

Salt the chicken before adding the Dijon mustard and olive oil. Rub all over the entire surface and cavity. Leave to rest in the fridge for 2-3 hours or overnight for the best results.

Finely slice the potatoes with a mandolin or a sharp knife - leave to rest in cold water for one hour. Drain well before coating with olive oil and salt. Evenly spread the potatoes over a sheet tray before adding a little bit more olive oil, salt and pepper to the top. Place the chicken on the wire rack above the potatoes. Roast at 145c/300f for one hour. Roast for a further 15-30 minutes at 200c/400f. Rest for 10 minutes.

For the toum. Blend the garlic in a food processor making sure to scrape down the sides as you go. Add salt and keep blending and scraping. You want to make it as close to a paste as possible. The more garlic you use the easier it is. Add one tsp of lemon juice before starting to slowly stream in the oil, alternating between the lemon juice and oil until you have a thick sauce. If it breaks or isn’t thick enough you can use chickpea water to thicken it.