Mostarda Glazed Roasted Chicken

Name: Mostarda Glazed Roasted Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6
Ingredients: 1 pound baby Yukon gold potatoes, halved; 2 bulbs fennel, trimmed then quartered; 3 shallots, peeled and halved; 3 tablespoons extra virgin olive oil, divided; 3 teaspoons kosher salt, divided; ½ teaspoon freshly ground black pepper; ½ teaspoon dried oregano; 1 4.5 pound chicken, innards removed and spatchcocked; 2 tablespoons Dario Cecchini Mostarda

15 MINPrep Time

1 HRCook Time

4-6Servings

by Giadzy

Photo Credit: Elizabeth Newman

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A simple roasted chicken recipe is always reliable, elegant, and cozy all at once. This version gets a few delicious updates: firstly, spatchcocking the chicken is a straightforward way to encourage even cooking for all-over crispier skin and a juicier bird that doesn’t dry out. Secondly, a glaze will always give a roasted protein an extra edge of sweet caramelization to balance savory and rich flavors. In this case, Dario Cecchini’s mostarda provides a punchy sweet and slightly spicy edge to the dish. No gravy necessary!

Mostarda Glazed Roasted Chicken

Rated 5.0 stars by 1 users

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

1 pound baby Yukon gold potatoes, halved
2 bulbs fennel, trimmed then quartered
3 shallots, peeled and halved
3 tablespoons extra virgin olive oil, divided
3 teaspoons kosher salt, divided
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano

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1 4.5 pound chicken, innards removed and spatchcocked
2 tablespoons Dario Cecchini Mostarda

Instructions

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper and set aside.
Add the potatoes, fennel, and shallots to a large mixing bowl. Add 2 tablespoons olive oil, 1 teaspoon salt, and the dried oregano and mix evenly to combine. Set aside.
Pat the chicken dry completely using a few paper towels. Season the underside of the chicken with 1 teaspoon salt and ¼ teaspoon pepper. Flip the chicken over and place it on the prepared baking sheet. Tuck the wings behind the breasts. Drizzle the chicken with 1 tablespoon of olive oil and sprinkle the remaining teaspoon of salt and ¼ teaspoon of pepper.
Scatter the seasoned vegetables on the baking sheet around the chicken. Transfer the pan to the preheated oven to roast for 40 minutes.
Remove the pan from the oven and flip the vegetables. Use a silicone brush to coat the chicken skin with the mostarda. Return the pan back to the oven for another 15-20 minutes, until the mostarda is bubbly and caramelized and the internal temperature is 155 degrees F in the breast.
Remove from the oven and let the chicken rest for 15 minutes before carving and serving with the vegetables.