How many servings does this recipe make?

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

What ingredients do I need for Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce?

You need 8 ingredients. The key ingredients include: 1/3 cup whole grain Dijon mustard, 1/3 cup olive oil, 2 1/2 tablespoons chopped fresh rosemary, 1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed, and more.

Is Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce suitable as meat & poultry?

Yes, Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce?

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

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce Recipe

Name: Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup whole grain Dijon mustard; 1/3 cup olive oil; 2 1/2 tablespoons chopped fresh rosemary; 1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed; 2 large red onions, each cut into 8 wedges, peeled; 1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces; 1 pound peeled baby carrots; 1 cup canned low-salt chicken broth

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce – a delicious recipe with whole grain Dijon mustard, olive oil, rosemary, chicken, red onions, carrots. Easy to follow and perfect for any occasion.

Serves 4 Meat & Poultry

Servings: persons

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

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Quick Info

Servings
4 servings
Calories
409 kcal
Category
Meat & Poultry

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Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

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