Herb Roasted Chicken With Creamy Dijon Mustard Sauce

prep time:: 30-40 minutes
cook time:: 1 1/2 hours
total time:: 2 hours

Makes 4-6

I got this recipe when I went to Dacor for a cooking demonstration for their convection ovens. It is a great recipe and can be used with regular or convection oven. The Sauce is Fantastic!

ingredients

Herb Roasted Chicken

4 to 5lb roasting chicken (Brought to room temp or take chill off)
Salt and black Pepper to taste
1 lemon, cut in wedges
2-3 sprigs fresh thyme
2 Tbsp olive oil
3 tsp chopped fresh rosemary
2 Tbsp chopped Italian Parsely

Creamy Dijon Mustard Sauce

1/2 Cup Sherry
1/2 Cup Brandy
2 Garlic cloves chopped
2 shallots, chopped
1 1/2 Cups heavy whipping cream
1tsp dry mustard
1 heaping Tbsp whole-grain mustard
2 tsp chopped fres flat leaf parsley
salt
fresh ground black pepper

directions

1
Rince the chicken under cold water.Remove excess fat and tail, if desired. Pat the chicken dry inside and out.Season the cavity of the bird with salt and pepper.Stuff the lemon pieces into the cavity of the bird along with the fresh thyme. Set aside.
2
Mix togethr the herbs with the olive oil.This mixture may be placed in a food processor and made into a paste,if desired.Rub the outside of the chicken liberally with the herb mixture or herb paste.Sprinkle the outside of the bird with salt and pepper.
3
Place the chicken on a V-rack or or I sometimes put carots, cellery and onion as the rack.Tie legs together with kitchen twine.Place bird in oven and roast for approximately 1 1/2 hours.Remove from oven and take internal temperature. The temperature should read 170°
4
Sauce-
5
Place the sherry, brandy, garlic and shallots in a medium saucpan.Reduce over high until about 1/4 cup of the liquid remains.
6
Add the cream and cook until about 1 cup of liquid remains. The sauce will be thick. Add the dry mustard, Dijon Mustard, And the whole-grain mustard. Mix well. Add the parsley, salt and pepper.
7
Keep warm until ready to use. Serve with pork poultry or meat.