- 2 tbsp maple syrup
- 2 tbsp whole grain mustard
- 2 lb yukon gold potatoes, rinsed and cut into 1 ½ inch pieces
- 3 large shallots, peeled and halved
- 2 tbsp + 1 tsp extra virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- 1 head garlic, cut in half horizontally
- 1 whole Farmer Focus organic chicken (4 ½ - 5 ½ lb)
Preheat oven to 400°F.
In a small bowl, mix the maple syrup and mustard until thoroughly combined, and set aside.
In a large bowl, add potatoes and shallots. Drizzle with 2 tbsp olive oil, season with salt and pepper to taste and toss until well-coated.
Remove the organ bag from inside the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels. Season generously with salt and pepper to taste. Tuck the wing tips behind the back of the chicken.
Place the garlic head halves cut-side up in a cast iron skillet and drizzle remaining 1 tsp olive oil over the exposed garlic cloves. Add the potatoes and shallots to the pan and place chicken on top. Place skillet in oven and roast for 30 minutes.
Remove chicken from oven and reduce oven temperature to 375°F. Brush two thirds of the maple syrup and mustard mixture on the chicken and return to oven for 15 minutes. Remove chicken and brush with remaining maple syrup and mustard. Return to the oven and finish roasting until internal temperature reaches 165°F, about 15-20 more minutes. Let rest for at least 10 minutes before serving.
To serve: Remove the chicken to a cutting board or platter to carve. Squeeze the roasted garlic cloves from their papery skins into the potatoes and shallots and discard the skins. Taste the jus that has collected in the pan with the potatoes and add salt if necessary. Spoon some of the juices over the chicken to serve.
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