Roast Chicken with Fall Vegetables and Mustard Sauce

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You can tell how behind I am on my posts. This was from the past fall, and now I have finally caught up. The recipe was originally for roast beef, but I couldn’t find the right cut of meat. I went ahead and used chicken instead with excellent results.

Roast Chicken with Fall Vegetables and Mustard Sauce

Ingredients:

½ cup sour cream

2 Tbsp. Dijon mustard

1 tsp. red wine vinegar

1 chicken, about 3 lbs.

3 Tbsp. butter, softened

2 tsp. minced thyme

1 onion, sliced

2 carrots, sliced

3 parsnips, sliced

2 celery stalks, sliced

4 oz. mushrooms, halved

2 Tbsp. olive oil

Directions:

Mix sour cream with mustard, vinegar and a little salt. Chill. Preheat oven to 450 degrees. Butter chicken add thyme, salt and pepper. Truss the bird. Place vegetables in roasting pan and coat with olive oil and salt and pepper. Place bird on top of vegetables. Place chicken in oven and roast for 50 minutes. Remove and let rest for 15 minutes. Carve and serve with roasted vegetables and mustard sauce.

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