17 May 2011

Mustard-Crusted Roast Chicken with Brussels Sprouts

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.


Jackie said...


I was wondering if the chicken should also be seasoned before coating it with mustard and olive oil.

Lesa said...

Nope, the mustard provides the only seasoning. It's really all it needs. I made this again last week and I put some of the mustard inside the skin. That made it even better.

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