Sweet and Spicy Roasted Dijon Chicken
So, I did a whole roast chicken mostly doing this in the instant pot and finishing it in the oven and there is no going back. For seasoning, I used Dijon Mustard, brown sugar paprika, ginger and garlic. Hence, Sweet and Spicy Roasted Dijon Chicken. I tried this both ways, a regular done in the oven roasting and of course the mostly instant pot and finish in the oven version. For the very little effort and fuss, the instant pot version wins my heart. I also did this with game hens, for which I guess I am happy to stick to the oven. Either way, this is a fool proof, good looking recipe.
My Sweet and Spicy Roasted Dijon Mustard Chicken
I have been terribly sick the past week. That and other things have added to the general sense of quietness around the holidays. We did however have a peaceful, relaxing, day today. Including the cliched visiting of a Chinese restaurant. Other than that I have been reflective and quite. Mei aur Meri tanhai…
The kids and Anshul have also been quiet and busy. All wrapped up with their things. Deepta, is working furiously (doesn’t she always?) trying to find a mentor to guide her through her science research. She is also plugging through her rounds of high school robotics. She is determined to take her underdog team to State level competitions.
Aadi closed out the year nicely, becoming the Geography Bee school champion. Well, at least catching up to his sister. He has been working with me on planning an event for the indoor Pleasantville Farmers Market. As everyone knows, I love the market. I cannot think of a better place to start my 2019 food trails around.
While I am not one for big food changes. I am trying two new things, this January. Going alcohol free (well, need to give that one a try!) and avoiding refined sugar.
Other recipes with similar flavor profiles include this Mint and Dijon Mustard Salmon and Spice and Herb Roasted Chicken.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
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A sweet and spicy take on roast chicken with an instant pot version.
Ingredients
- 2 teaspoons smoked paprika.
- 2 teaspoons red cayenne pepper
- 1 and 1/2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 tablespoons country style Dijon mustard
- 1 tablespoon freshly grated ginger
- 1 tablespoon chopped thyme
- 3 to 4 pound roasting chicken
- 2 limes or lemon
- 1 tablespoon salt
- 10 cloves of garlic peeled and halved
- 2 onions thickly sliced
- 2 carrots, peeled and thickly cut into 2 inch pieces
- 3 red skinned potatoes, halved
- Olive oil for greasing and rubbing
Instructions
- To prepare the marinade, place the smoked paprika, red cayenne pepper, brown sugar with 1 tablespoon sugar), kosher salt, Dijon mustard ,grated ginger and thyme in a small bowl and mix to form a thick paste.
- To prepare the chicken, gently loosen the skin and remove any inner gizzards and things. Rub well with the lime thoroughly, squeezing the juice as needed. Rub with the salt and then rub evenly with the marinade. If desired, you can do this the night before and let the chicken marinate well.
- Tie the legs and prepare as you wish before roasting.
- Instant Pot Plus Oven Method
- Place 1 cup of water in the instant pot. Place the trivet over the water. Place the chicken on the trivet. Set on 4 minutes of high pressure. Allow for a natural release if you have time.Open the instant pot and remove the chicken and trivet. Discard all but 1 cup of the pan drippings.
- Pre-heat the oven to 400 degrees.
- Grease a baking dish. Layer with the onions, carrots, potatoes, garlic. Pour 3/4 cup of the pan drippings. Place the chicken over the vegetables. Pour the remaining 1/4 cup of pan drippings. Roast for 25 minutes, until the vegetables are soft and the chicken is browned. Serve hot.
- Oven baked method
- Pre-heat the oven to 350 degrees.
- Grease a baking dish. Layer with the onions, carrots, potatoes, garlic. Drizzle with olive oil. Set the chicken oven the vegetables. Drizzle with more olive oil. Roast the chicken for 3 hours, basting occasionally after the first hour.
- Remove from the oven, discard extra liquid and carve and serve with the roasted vegetables.
Notes
The instant pot pre-cooking results in a lot less fat and a nice and moist bird. The traditional roasting results in a richer tasting bird.
Ajay
Looking Delicious. I’m gonna try this right now.