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1. Rinse chicken and pat dry. Place the giblets in a small saucepan with 2-3 cups water and simmer to make broth.
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2. Combine mustard, olive oil, salt, pepper, herbs, and garlic powder to make a paste. Smear the paste all over the chicken inside, outside, under the skin. Put a meat thermometer in the chicken and place on a rack in a pan, breast side down. Roast in a 350 deg F oven for an hour.
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3. Meanwhile, prepare the vegetables. Wash potatoes and peel skin if desired. If the potatoes are large, cut them in half or quarters. Peel carrots and parsnips if you are using them, and cut into large chunks. Combine all the vegetables in a large bowl. When the chicken has roasted an hour, pour some of the juice from the pan onto the vegetables and toss to coat. Arrange the vegetables around the chicken or on another pan.
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4. Turn the chicken over so it is breast side up. Roast the chicken and vegetables for another hour until the temp reaches 170 deg F. During roasting, stire the vegetables at least twice so they cook evenly. Remove any vegetables as they are done so they don't burn.
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5. When the chicken reaches 170 deg F, remove it from the oven. Drape it with foil and a kitchen towel. The temperature will continue to rise. Allow it to rest for 15 - 20 minutes.
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6. When vegetables are done, place in a serving bowl.
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7. Remove the giblets from the broth and save them for your dog or cat.
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8. Pour all of the broth except half a cup into the chicken pan, and place the pan on medium heat on your stove. Loosen up fond in the pan. To the remaining half cup, add 2 tsbp flour and whisk it until smooth. Add it to the pan and whisk it as it heats until it thickens. If it is too thick, add a little water to it. Voila - gravy.
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9. Now carve up that chicken and eat it with the gravy and vegetables. Save some for your family.
