Two Guys in a Cucina
TGIAC

Herb Roasted Chicken & Honey-Dijon Pomade

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TGIAC Featured Recipe

Irdy Birdy Chicken!

This is a very tasty and simple way to prepare a whole chicken. It takes a little bit of work but the end result is worth it. The clincher for us is how the Honey-Dijon pomade permeates the chicken and gives it flavor and tenderness.

Word of advice… pick yourself up a baster… it will make this recipe soooooooooooo much easier for you.

Herb Roasted Chicken & Honey-Dijon Pomade

Ingredients for Honey-Dijon Pomade

  • 3-4 tablespoon of Honey-Dijon mustard;
  • 2-3 tablespoon of softened butter;
  • Italian seasoning (we used oregano & rosemary)

Instructions

  1. In bowl, mix all ingredients together. [how easy is that!?]
  2. We eyeball the pomade and add whatever we feel it needs more of.

Ingredients for Herb Roasted Chicken

  • 1 whole chicken 2 to 2,5kg (4 to 5 lbs);
  • 1 carrot cut in large pieces for stuffing;
  • 1 onion cut in large pieces for stuffing;
  • 1 celery branch cut in large pieces for stuffing;
  • 1 or 2 fresh thyme sprigs;
  • 1 or 2 fresh rosemary sprigs;
  • 1 tablespoon of olive oil;
  • 125ml of chicken stock;
  • Salt and pepper;
  • Honey-Dijon Pomade (see above);

Instructions

  1. Preheat oven 350 F;
  2. Lightly grease a roasting dish with olive oil;
  3. If chicken is not cleaned…do so! [How to clean a chicken];
  4. Generously add salt and pepper inside the chicken. Afterwards, stuff the chicken with the carrots, onions, celery, thyme and rosemary;
  5. Tie and secure the chicken so the stuffing doesn’t escape;
  6. Gently lift the skin of the chicken until you can go as deep as possible without breaking it;
  7. With a wooden spoon, spread the pomade mixture generously under the skin, covering as much area as possible;
  8. Place the chicken in the roasting dish;
  9. With a brush, coat the skin of the chicken with olive oil and season with pepper;
  10. Pour a little bit of chicken stock in the roasting dish so the base of the chicken doesn’t dry up;
  11. Also feel free to place any leftover chopped carrots, onions and celery in the roasting dish;
  12. Place chicken in the oven and cook for about 1h30 or until the temperature inside indicates 82C (180F);
  13. Make sure to baste the chicken regularly (using the baster we told you to buy) with the juices in the dish to avoid it drying up;
  14. After about an hour and a half, remove from oven. Place on plate and carve.
  15. Then serve and enjoy!

TGIAC Notes

  1. We liked keeping our stuffing more rustic so we didn’t peel the carrots and celery.

The prepped ingredients.

Greased the roasting pan with olive oil.

Making sure our chicken was well cleaned.

Lots of salt and pepper.

It’s thanksgiving! Stuff the bird!

Tie her up!

Have your pomade made and ready to go

Coat that sucker!

Like a delicate art piece, paint her with olive oil and season with fresh black pepper.

Why did the chicken cross the road? TO BE EATEN BY US!!

Enjoy!

Have you tried out this recipe? Then we’d like to hear from you! Share your thoughts and tips by leaving us a comment! Thanks from TGIAC!