Honey Mustard Whole Chicken, Baby Potatoes, and Roasted Garlic

Instructions

• Preheat the oven to 425°F and place the rack in the middle.
• In a large cast-iron skillet or baking dish (ideally 12 inches), place the potatoes and pour 2 tbsp of olive oil. Salt and mix well.
• Slice the garlic bulbs horizontally and remove the top. Place the 2 garlic bulbs in the baking dish and pour 1 tbsp of olive oil over the garlic.
• In a small bowl, prepare the spice mix by combining: 1 tbsp salt, 1 tbsp mustard powder, 1 tbsp dried oregano, 2 tsp onion powder, and 3 tbsp olive oil.
• Pat the chicken dry with a paper towel. Loosen the skin with your fingers without removing it.
• Rub the spice mixture all over the chicken, both on the skin and the meat (under the skin).
• Place the whole chicken on top of the potatoes.
• Bake in the oven for 30 minutes.
• Remove from the oven and transfer the chicken to a plate. Stir the potatoes with a spoon. Place the chicken back on the potatoes. Cover with aluminum foil and bake again for 45 minutes.
• Prepare the sauce by combining 2 tbsp Dijon mustard, 2 tbsp honey, and 1 tbsp olive oil.
• Generously brush half of the sauce over the chicken. Bake uncovered for 10-15 minutes, until the chicken is golden brown.
• Let the chicken rest for 10 minutes on a plate. Brush with the remaining sauce.
• Remove the garlic bulbs and squeeze out the roasted garlic. Using a knife, mash the roasted garlic into a puree. Pour the roasted garlic puree over the potatoes and mix well.
• Serve the chicken over the garlic potatoes. Decorate with chopped parsley.