Dijon Roasted Mustard Chicken + roasted tomatoes. green beans.

Dijon Roasted Mustard Chicken + roasted tomatoes. green beans.

-Needs-

--Cook Time: 1hr 30min--

  • 1 Baking Sheet
  • 1 Large Pyrex Dish
  • Chef's Knife
  • Cutting Board
  • Plastic Wrap
  • Small Bowl
  • Spoon
  • Spice Grinder
  • Sheet Pan

- Compound Butter-

  • 1 Stick Unsalted Butter - ROOM TEMP.
  • 2 Tbsp Dijon Mustard
  • 3 Tbsp Fresh Thyme
  • 1 Large Clove Garlic
  • 1 Tbsp Herb de Provence
  1. Place Herbs in spice grinder and pulse lightly; not into powder.
  2. In a bowl combine herbs, dijon, and butter.
  3. Spoon butter unto Plastic Wrap.
  4. Proceed to roll butter into cylinder.
  5. chill in fridge until firm.
  • 5 Quarter Chicken Pieces (Cornish Hens, or a Whole Roasting Chicken will work also)
  • 6 Roma Tomatoes
  • 1 Bunch Fresh Green Beans
  • 5 Cloves Garlic
  • EVOO
  • Salt & Pepper

-Preheat Oven 390 degrees-

  • Allow butter to soften slightly.
  • Salt and pepper the chicken.  If this is a whole chicken, make sure you season the cavity as well.
  • Rub a light coating of olive oil on the skin.
  • Massage compound butter into chicken. Place in Pyrex
  • <optional> 30minutes in,  pull the chicken out of the oven slightly and baste with butter.  Do this quickly so that your oven doesn't cool down.
  • Cut tomatoes in quarters, and cut tips off of green beans.  Rough chopped garlic.
  • Toss with Olive oil and lay out evenly on a sheet pan.
  • When there is 30 minutes cooking time left on your chicken, add your veggies to the oven.
  • Cook veggies until green beans blister.
  • Chicken should be at 165 degrees once done.

 

 

 

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