Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon might be just the main course you are searching for. One serving contains 1261 calories, 101g of protein, and 90g of fat. This recipe serves 6. This recipe covers 39% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of garlic cloves, parsley, thyme leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the rosemary you could follow this main course with the Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.
Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic.
Spread mustard mixture generously inside cavities and over outside of chickens.
Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
Let chickens stand at room temperature 30 minutes.
Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
Place chickens on rack set in large roasting pan. Tie legs together to hold shape.
Spread any accumulated mustard marinade from dish over chickens.
Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.