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Ingredients
1 6 to 7 pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette (recipe below)
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs for garnish
Instructions
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Preheat oven to 450°F. Pat chicken dry. Season
cavity with salt and pepper. Place shallot, 2 rosemary
sprigs and 2 sage sprigs in cavity. Slide hand between
chicken skin and meat over breast to form pockets. Spread
2 tablespoons vinaigrette under skin over breast meat.
Tie legs together to hold shape; tuck wings under body.
Place chicken in roasting pan. Brush 2 tablespoons vinaigrette
over chicken. Sprinkle with chopped rosemary and sage.
Season with salt and pepper.
Roast chicken 20 minutes. Reduce oven temperature to
375°F. Continue roasting until juices run clear
when chicken is pierced in thickest part of thigh, basting
occasionally with pan juices, about 1 hour 20 minutes.
Remove from oven and let cool 1 hour. (Can be made 1
day ahead. Cover and chill.)
Place chicken and herb sprigs on platter. Serve with
remaining vinaigrette.
Mustard Vinaigrette – makes about 1
1/2 cups
1/4 cup Dijon mustard
3 tablespoons white wine vinegar
3/4 cup olive oil
2/3 cup chopped shallots
2 tablespoons chopped fresh rosemary
2 teaspoons chopped fresh sage
Mix mustard and vinegar in bowl. Gradually whisk in
oil. Mix in shallots and herbs. Season with salt and
pepper. (Can be made 1 day ahead. Cover, chill. Bring
to room temperature, mix before using.)
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