Honey Dijon Roast Chicken with Gravy

Name: Honey Dijon Roast Chicken with Gravy
Cook time: 115 min
Total time: 115 min
Yield: 4 servings
Ingredients: 1 Chicken, whole; 2 tbsp Olive Oil; 2 tbsp Lemon Juice; 1 tbsp Dijon Mustard; 1 tbsp Honey; 1 tsp Thyme, fresh; 1 tsp Rosemary, fresh; 1/2 tsp Ground Coriander; 1 tsp Paprika; 1 tsp Salt; 1/2 tsp Pepper (Black); 3 Garlics, minced; 2 tbsp Butter; 2 stalks of Celery, chopped; 2 Carrots, chopped; 1 Onion, yellow, chopped; 4 Garlics, whole cloves; 1 tbsp Flour, for gravy; 2 cups Chicken Broth

This Honey Dijon Roast Chicken with Gravy features a sticky, savory-sweet mustard and honey glaze that crisps into golden skin while the meat stays juicy and aromatic from fresh herbs and warm spices. Roasted on a bed of vegetables, the pan juices are transformed into a silky gravy that ties the whole dish together — perfect for a comforting weekend dinner. Serve with roast potatoes and a green veg for a classic, crowd-pleasing meal.

This Honey Dijon Roast Chicken with Gravy features a sticky, savory-sweet mustard and honey glaze that crisps into golden skin whi... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

A+ · Excellent

Time

1 hr50 min

Price

1,72 €

Calories

878 kcal

healthy

high protein

low carb

keto

Method

Heat the oven

Preheat the oven to 425° F. Set a rack in the lower-middle position and place a roasting pan or large ovenproof skillet nearby so the chicken can go straight in once it is seasoned.

Wash the produce

Rinse the celery stalks, carrots, thyme sprigs, rosemary sprigs, and the lemon under cool water, then pat everything dry. Dry vegetables and herbs roast better and keep the glaze from getting watery.

Prep the aromatics

Trim the celery and carrots, then chop them into large bite-size pieces. Peel the yellow onion and cut it into chunky pieces. Strip the thyme and rosemary leaves from the stems until you have about 1 teaspoon of each, then finely chop them. Peel 7 garlic cloves; mince 3 cloves for the glaze and leave 4 whole for the pan. Cut the lemon in half and squeeze out 2 tablespoons of juice.

Whisk the glaze

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, chopped thyme, chopped rosemary, ground coriander, paprika, salt, black pepper, and the minced garlic until smooth and glossy.

Arrange the chicken

Pat the whole chicken very dry inside and out with paper towels. Set it breast-side up in the roasting pan, scatter the chopped celery, carrots, onion, and the 4 whole garlic cloves around it, and dot the vegetables with butter. Rub and brush the honey-Dijon glaze all over the chicken, getting into the legs and wings and a little inside the cavity so every part is well seasoned. Tuck the wing tips under the bird and tie the legs loosely if you want a neater shape.

Roast until golden

Roast the chicken at 425° F for 20 minutes. Lower the oven to 375° F, spoon a little of the pan juices over the top, and continue roasting for 50 to 60 minutes, until the skin is a deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh reads 165° F. The vegetables should be tender and browned around the edges.

Rest the roast

Transfer the chicken to a cutting board or platter and tent it loosely with foil. Leave the vegetables and drippings in the pan, and let the chicken rest for 15 minutes so the juices settle before carving.

Make the gravy

Set the roasting pan over medium heat, or pour the drippings and vegetables into a saucepan if your pan is not stovetop-safe. Sprinkle in the flour and stir for about 1 minute to cook off the raw taste. Slowly whisk in the chicken broth, scraping up all the browned bits from the bottom, then simmer for 5 to 8 minutes until the gravy lightly thickens. Mash the softened vegetables a little for extra body, or strain the gravy if you want it smooth.

Carve and serve

Carve the chicken into breasts, thighs, drumsticks, and wings. Spoon some gravy onto plates or a serving platter, arrange the roasted vegetables alongside, and serve the rest of the gravy at the table.