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Lamb Family Estate

Honey-Dijon Roasted Chicken with Carrots & Pan Gravy

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Main Course
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken & Vegetables
  • 1 whole chicken about 4–5 lb
  • 8 large carrots peeled and cut into large pieces
  • 1 large onion quartered
  • 1 lemon halved
  • 1/4 cup Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 tablespoons honey
  • 1 tablespoon jarred minced garlic
  • 1 tablespoon olive oil
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1 teaspoon dried thyme
  • 1 teaspoon sea salt plus more to taste
  • 1/2 teaspoon black pepper plus more to taste
  • 1 cup chicken bone broth or chicken broth
For the Pan Gravy
  • Pan drippings and cooking liquid
  • 1 cup chicken bone broth or chicken broth as needed
  • 1 tablespoon Dijon mustard
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Salt and black pepper to taste

Equipment

  • 1 Roasting Pan Large enough to fit the chicken and vegetables
  • 1 Instant-read meat thermometer
  • 1 Small bowl
  • 1 Whisk

Method
 

Roast the Chicken & Vegetables
  1. Preheat the oven to 450°F.
  2. Pat the chicken very dry with paper towels. Place it breast-side up in a large roasting pan.
  3. Arrange the carrots and onion around the chicken. Place the lemon halves inside the chicken cavity.
  4. In a small bowl, whisk together the Dijon mustard, mayonnaise, honey, jarred garlic, olive oil, onion powder, garlic powder, paprika, celery seed, thyme, salt, and black pepper.
  5. Rub the honey-Dijon mixture all over the chicken, including the legs and sides. Spoon or brush a little over the carrots and onions.
  6. Pour 1 cup chicken bone broth or chicken broth into the bottom of the roasting pan, being careful not to pour it directly over the chicken.
  7. Roast uncovered at 450°F for 15 minutes.
  8. Reduce the oven temperature to 375°F and continue roasting for approximately 40 minutes, or until the chicken reaches a safe internal temperature of 165°F. Begin checking early, since cooking time will vary depending on the size of the chicken and your oven.
  9. Remove the chicken from the oven and transfer it to a cutting board or platter. Loosely tent with foil and allow it to rest for 15 minutes before carving.
Make the Pan Gravy
  1. While the chicken rests, use the drippings and cooking liquid in the roasting pan to make the gravy.
  2. If your roasting pan is stovetop-safe, place it directly over medium heat. Otherwise, carefully pour the drippings and cooking liquid into a saucepan.
  3. Stir in 1 tablespoon Dijon mustard. Add additional chicken bone broth or chicken broth as needed to reach your desired amount of gravy.
  4. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until completely smooth.
  5. Slowly whisk the cornstarch slurry into the simmering pan liquid. Cook for 2–3 minutes, whisking frequently, until the gravy thickens. Add additional slurry only if needed.
  6. Taste and season with salt and black pepper as needed.
  7. Carve the rested chicken and serve with the roasted carrots and onions, spooning plenty of warm honey-Dijon pan gravy over everything.

Notes

A note on cook time: Whole chickens vary in size, so use the cooking time as a guide rather than a guarantee. Begin checking the chicken early and cook until it reaches 165°F when checked with an instant-read thermometer, avoiding contact with bone. Let the chicken rest for 15 minutes before carving.
Use what you have: Homemade bone broth is my favorite here, but regular chicken broth works perfectly. Fresh garlic can be substituted for jarred minced garlic, and the seasonings can be adjusted to what you have in your pantry.