Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes

P1011146

Mustard Glazed Roast Chicken with Apples, Carrots and Potatoes

Okay so if you haven’t noticed I use Balsamic Vinegar in most of my recipes… I just can’t get away from the sweet tangy flavor. It always adds a rich sweet depth of flavor to a recipe. I normally would have made this with olive oil, but we didn’t have any. I have learned how to improvise with only having one car. I did have butter… so that is what I used. So I am sure that you could use olive oil.

1 whole chicken
2 apples peeled and chopped
4 carrots peeled and chopped
4 medium potatoes cubed
1 red onion cut into cubes
1/4 to 1/2 cup balsamic vinegar
3-4 Tbsp butter
2 Tbsp dijon
2-3 Tbsp dried thyme
1 lemon quartered

Melt 1-2 Tbsp butter and mix with dijon mustard and 1/8 to 1/4 cup balsamic vinegar. Set glaze mixture aside for later. Place chicken in roasting pan and tie legs together. Place quartered lemon in cavity of chicken. Brush mustard glaze over chicken and sprinkle with salt, pepper and thyme. Place chopped veggies around chicken. Pour the rest of the balsamic vinegar (1/8 to 1/4 cup) over veggies, sprinkle with salt, pepper and thyme. Dot with the rest of the butter. Bake in 425 degree oven until chicken reads 180 on thermometer. Let rest for ten minutes. Slice and serve with pan juices spooned over chicken.

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