I make roasted chickens about twice a month. Sam's sells roasting chickens in packs of two, so it just works out well that way. I roast a chicken one night, then I get all the leftover meat off of the bone, and that is usually enough to save for a whole other meal that calls for cubed cooked chicken. So I end up getting four meals out of those two chickens.
I don't usually do anything fancy with my roasted chicken, that's why I've never blogged about it before. I coat it in olive oil and sprinkle it with a seasoning blend I created myself that consists of salt, pepper, onion powder, garlic powder, and paprika.
But yesterday when I went to put the chicken in the oven, I saw that I had some Brussels sprouts that need to be used up. I thought about roasting them after the chicken was done, but then I remembered that I had saved a recipe I saw in a magazine that involved a roast chicken and Brussels sprouts. I found it in my binder and decided to do that instead. I hadn't yet really branched out into roasting vegetables alongside the chicken, so I thought it was a good time to try it.
Here's how I made it. It's an adaptation of this one from Parents Magazine.
Mustard-Crusted Roast Chicken with Brussels Sprouts
1 4 to 5 lb. whole chicken
¼ cup brown mustard
1 tbsp olive oil
1 lb. Brussels sprouts, trimmed and halved
Preheat oven to 400°. Pat the chicken dry inside and out with paper towels. Remove giblet package, if present. Place half a large onion in the cavity.
In a small bowl stir together mustard and oil. Spread all over chicken. Place chicken in a roasting pan or heatproof baking dish. Roast, uncovered, for 40 minutes.
Add Brussels sprouts to pan; sprinkle with salt and toss to coat. If chicken is browning too fast, cover loosely with foil. Roast another 40 minutes or until an instant-read thermometer registers 170° in the breast or 180° in the thigh and sprouts are tender, stirring sprouts once more during cooking.
Remove chicken from oven and let stand 10 minutes.
Makes 6 servings.
I changed a few things from the original. It called for Dijon mustard, but we like brown better, so I used that instead. It also called for only half a pound of Brussels sprouts, but I had a pound in the fridge and that's how much I usually make anyway.
The weird thing is that in the magazine, it called for 1 tsp of olive oil, but when I looked it up online, it says 2 tbsp. That's a big difference! I used the 1 tsp yesterday, but I thought it could have used more, so next time I will compromise and try 1 tbsp.
The original recipe said to add the Brussels sprouts after 35 minutes, but I thought they got a little bit on the soggy side, so next time I will wait another 5 minutes. The larger ones were pretty good, but the little guys got a little bit overdone. Overall, they turned out really well. We absolutely love roasted Brussels sprouts, and these did not disappoint. They had a different flavor than the ones I roast by themselves, but it was good.
The chicken was really good too. Very juicy and tender. I wouldn't say that the meat itself tasted like mustard; it just had a very nice flavor.
I would definitely make this again.