3 tablespoons honey mustard
2 1/2 tablespoons olive oil, divided
1 tablespoon dried herbes de Provence
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (3 3/4-pound) chicken
1 1/2 pounds unpeeled Yukon gold potatoes, cut into 1-inch chunks
1 cup reduced-sodium chicken broth, divided
1. Preheat oven to 350F. Coat roasting pan and rack with cooking spray.
2. Combine mustard, 1 tablespoon oil, herbes de Provence, 1/2 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
3. Rinse chicken inside and out with cold water. Pat dry with paper towels. Loosen skin from breast and drumsticks. With a small spatula, spread about half the mustard mixture under loosened skin and the rest on outside of chicken. Place chicken, breast side up, on roasting rack.
4. Combine potatoes, remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Toss to coat potatoes well. Transfer potatoes to pan around chicken.
5. Roast 1 1/4 to 1 1/2 hours, until meat thermometer in thigh registers 165F. Transfer chicken to a platter and let rest 20 minutes. Remove rack from pan. Transfer potatoes to platter.
6. Spoon off and discard fat from drippings. Pour about 1/2 cup broth into roasting pan and stir to scrape drippings from bottom. Pour mixture into medium saucepan and stir in remaining 1/2 cup broth. Simmer, stirring often, until reduced to about 1 cup. Serve with chicken and potatoes. Serves 6.
Per serving: 418 calories, 21g fat, 103mg chol., 29prot., 22g carbs., 1g fiber, 565mg sodium
By the editors of Relish Magazine
Photo credit: Teresa Blackburn
