Makes 4 servings
What you need
For the Chicken
1 whole chicken
2 white onions, halved and sliced 1/2 inch
6 carrots, halved and cut into 1 inch pieces
1 pound fingerling potatoes, halved if large
12 garlic cloves
coarse salt and freshly ground pepperFor the Marinade
½ cup Tessemae’s Lemon Garlic
¼ cup Tessemae’s Yellow Mustard
1 tablespoon paprika
1-2 teaspoons cayenne pepper
1 lemon, sliced
What you do
- Preheat your oven to 400F. In the meantime, pat your chicken dry and use poultry shears to cut up each side of the backbone. Discard the backbone. (You can also ask your butcher to do this step.)
- Whisk together the Lemon Garlic mustard, paprika and cayenne for the marinade.
- On a large rimmed baking sheet, toss veggies with salt and pepper. Place chicken on the sheet tray skin side up and lather with the marinade, inside the chicken, front and back. Let excess marinade fall over the veggies.
- Roast the chicken until an instant read thermometer inserted in the thigh registers 165F, 40-50 minutes, depending on bird size. Serve with fresh lemon slices and more Lemon Garlic.