Mustard Glazed Roasted Chicken & Weekend Recap

Did everyone have a nice weekend?

We sure did. Saturday we traveled to northeast Iowa for a family wedding. It was a beautiful day - and thank goodness - as the wedding was outside! The weather could not have cooperated better. We had a good time catching up with family members and friends, and of course eating yummy food!

This picture was taken right before my husband said, "Why is my tie all wet?". Yep, little man peed on him during the ceremony. That's what we get for not changing his diaper after a 2 hour car ride.

Mother-of-the-year.

Yesterday, we spent time doing things around the house and enjoying a nap. Yep, all three of us napped for close to two hours! Wow. That rarely happens. It felt great. I also got my onions, cucumbers, basil and cilantro planted.

I did have one minor catastrophe last Friday - my seed starters blew over in the wind. Ugh. Luckily I saved almost all of them. We'll see if they still grow! If not, I'll be heading out to buy some pepper and tomato plants and doing it that way.

On to my recipe for the day - Roasted Chicken. I had never roasted a whole chicken before, but wanted to try. I had picked up an organic, free range, chicken at the store and got to work. With a little internet googling, this is the recipe I came upon, and it turned out great!

Mustard Glazed Roasted Chicken

1 whole chicken

1/2 onion

1/2 c. mustard

1/4 c. butter, softened

1/8 c. olive oil

salt

pepper

Rinse and clean chicken, removing all inside parts. Pat dry with paper towels. Sprinkle generously with salt and pepper, both inside and outside of the chicken. Place onion inside the cavity. Stir together mustard, butter and olive oil and rub all over the chicken. Tuck wings under the bird and tie together the legs with string.

Place on a rack in a roasting pan and bake at 375 degrees for an hour and a half (shorter or longer depending on size of chicken). Chicken will be done when juices run clear or an internal temperature has reached 165 degrees in the thickest part of the meat. Let rest at least 20 minutes before carving.

Ah...yum! The skin got extra crispy, but the meat was very flavorful and juicy! We ate half the meat that night for dinner and I pulled off the rest, shredded it, and froze it for another meal. I'm thinking a casserole?

Gotta love a bird that generates two plus meals.

Ever roasted a whole chicken before?