"Beauty Paste" Chicken With Roasted Vegetables

Name: "Beauty Paste" Chicken With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Beauty Paste for the Chicken; 5 tablespoons soft unsalted butter; 5 or 6 tablespoons dry hot mustard powder; 1 tablespoon fresh thyme leaves; Fresh ground black pepper; 1 organic free range roaster (3-5 pounds); Roasted Vegetables; 3 organic carrots; 2 leeks (white part); 2 celery stalks or 3/4 cup of celeric root; 2 small white turnips (apple size); 12 baby purple or red potatoes; 1 red onion quartered; 1 teaspoon smoked herb sea salt; Fresh ground white pepper; Pinch lemon zest; 1 tablespoon olive oil; Large yellow onion for chicken

Servings: persons

Beauty Paste for the Chicken
5 tablespoons soft unsalted butter
5 or 6 tablespoons dry hot mustard powder
1 tablespoon fresh thyme leaves
Fresh ground black pepper
1 organic free range roaster (3-5 pounds)
Roasted Vegetables
3 organic carrots
2 leeks (white part)
2 celery stalks or 3/4 cup of celeric root
2 small white turnips (apple size)
12 baby purple or red potatoes
1 red onion quartered
1 teaspoon smoked herb sea salt
Fresh ground white pepper
Pinch lemon zest
1 tablespoon olive oil
Large yellow onion for chicken

1
Take an organic freerange roaster that will feed 6 comfortably, wash inside and out and trim excess fat. Pat dry and set aside.
2
In a small bowl put softened butter and dry mustard, whisk until smooth.
3
Add pepper to taste and sprinkle with fresh thyme. Mix again gently and set aside.
4
Gather organic vegetables wash and cut into large bite size pieces except for the potatoes which will be fine as they are.
5
Toss in a large bowl with smoked herb sea salt, pepper, zest and oil until well covered. Put all veggies in a low roasting dish that you can serve to the table.
6
When chicken is completly dry put a generous amount of salt and pepper on the inside and a large yellow onion quartered.
7
Take chicken firmly in one hand and use the other to scoop the beauty paste and smother the outside of the chicken thickly. It is important it is very well covered. If the chicken is larger than you thought, make more paste, it only takes a minute. Don't worry about the very bottom.
8
Place the chicken in a roasting pan that is not much larger than the chicken. Do not worry about the amount of butter - it melts off and leaves a light crisp crust of mustard that is amazingly mild and rich. DO NOT BASTE.
9
If you like save a little of the butter for the veggies to glaze them at the end. Roast the veggies at a higher heat, 450 for 30-45 minutes and turn so they do not stick.
10
Cook the chicken at a high heat, 400 for twenty minutes, then turn down to 350 until done -about 1 1/4 hours. Remove from pan and rest 10 min.
11
Serve on a platter whole as the crust will be golden and textured, the interior incredibly moist. Carve at the table. (This works equally well with chicken pieces if you are just learning and don't know how to carve). Enjoy

525

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Beauty Paste for the Chicken, 5 tablespoons soft unsalted butter, 5 or 6 tablespoons dry hot mustard powder, 1 tablespoon fresh thyme leaves, and more.

Yes, "Beauty Paste" Chicken With Roasted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!