A new month welcomes new reasons to gather and celebrate. Although summer is still very much in full swing, we can’t help but anticipate the arrival of autumn and feel eager for the many celebrations this new season brings.
When we imagine the perfect autumn recipe, we immediately think of this delicious and comforting Roast Coquelets à la Moutarde recipe that features delicious roasted chicken and roasted thyme potatoes that just tie it all together so perfectly.
Who’s ready to dive in?
For the best possible flavor, we recommend preparing the chicken ahead of time so it has a chance to marinate in the mustard and seasonings. We love any recipe that we can prepare in advance. Having this go-to roast recipe on hand ensures that we are set and ready for the gathering. So no more scrambling in the kitchen before your guests arrive!
The key to this savory and hearty recipe is the touch of Savora mustard. This delicious accompaniment features a special mix of mustard and spices that enhance the flavors of any dish you are preparing. The best part? You can find this ingredient at most local supermarkets. Trust us on this one, you do not want to skip this key ingredient for this recipe.
As you get set for your gathering, we encourage you to cook your chicken and thyme potatoes at the same time to save on oven use and ensure you are set when guests begin to arrive. We recommend beginning with the potatoes first for about 15 minutes, then adding the chicken to the pan. Soon you’ll have a full meal ready within an hour. The only thing left to do is open the wine!
Roast Coquelets à la Moutarde with Roast Thyme PotatoesRoasted Chickens with Mustard
2 coquelets (spring chickens, or you can roast 1 chicken)
2 garlic cloves 2 tbsp strong classic mustard (I use Maille)
1 tbsp Savora mustard
Preheat oven 180°C/350°F.
In a bowl, mix 3 tbsp of mustard, 2 tbsp of olive oil and ½ tsp salt. Place chicken in a roasting pan. Spread the mustard marinade all over the chicken including the cavity. Place one garlic clove in each chicken and 2-3 small sprigs of thyme. Sprinkle with coarse salt. Halfway in cooking time, pour some of the dripping on the chicken. Repeat if necessary. Bake for 35-40 minutes for a coquelet (spring chicken) or 1 hour to 1 hour and 30 minutes if you are using a larger chicken.
Roast Thyme Potatoes
10-12 small potatoes, roasting types (I count 5-6 small potatoes per person)
Sprigs of fresh thyme (or dried thyme)
Coarse sea salt
¼ cup olive oil
Preheat oven 180°C/350°F
Rinse potatoes, slice them in half or quarters depending on size. Place in roasting pan, drizzle with olive oil, sprigs of thyme and coarse sea salt. Mix well and bake for 35-45 minutes (give the potatoes a good stir halfway).
Recipe Courtesy of A Kitchen in France: A Year of Cooking in My Farmhouse by Mimi Thorisson
Serve it Up
|Get set to prepare, cook, and serve your roasted chicken in our Signature White Ruffle Casserole dish. It makes for the perfect dish for preparing and serving your delicious chicken. Plus, you can easily go from fridge to oven to table with this stylish piece.
|Toss and prepare your roasted thyme potatoes in a bowl that’s large enough to mix your ingredients without creating a mess. We recommend our Blush Layered Arabesque 9” Footed Bowl for this one.