As part of our collaboration with Brasserie Ruhlmann for National Diabetes Awareness Month, please enjoy this roasted chicken recipe! Also, remember that all month long, you can order a diabetes friendly menu at Brasserie Ruhlmann and Le Colonial NYC, curated by Lyfebulb.
- 1 whole roaster chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
- 1 tablespoon olive oil
- 2 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1 teaspoon onion, finely minced
- 1 teaspoon Herbs de Provence
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.
- In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around.
- Use the remaining mixture to rub all over the rest of the bird. Tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly
- Put the chicken in the oven and reduce the temperature to 375 degrees, roast for about 2 hours.
- When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes.