Easy Roast Chicken with a Kick!

Alright folks, here is something I have tried a few times when roasting a chicken. The idea if from Mario Batali's book, Molto Italiano. He calls it the Devil's Chicken. It gives the chicken a great crispy crust, and a nice kick.

Meat: 1 whole chicken

Veg: Anything to make a small salad with. Mario suggests a cherry tomato, red onion, and parsley salad with a red wine vinaigrette (What I did the first time I made this - very good). This time I did a red and green bell pepper and cucumber salad because that is what I had

Herb/Spice: Dijon mustard, a whole lot of fresh cracked black pepper, salt, extra virgin olive oil

Garnish/Fixins: Some spicy extra virgin olive oil

What to do:

1. Preheat your oven to 400 Fahrenheit.

2. Rinse chicken and pat dry.

2. Rub or brush chicken with olive oil, and then sprinkle very liberally with salt and pepper - inside and out.

3. Put chicken on a roasting rack and cook for about 45 minutes - you want it to get nice and brown

4. In the meantime, mix together about two tablespoons of Dijon mustard, with about a quarter cup (yeah, that's right, a quarter CUP) of fresh cracked black pepper, and about a tablespoon of olive oil.

5. When chicken is brown, remove and brush all with the mustard/pepper mixture; then return to the oven until it is done - about 30 minutes, or until the deepest part of the thigh registers about 165 Fahrenheit with a meat thermometre.




6. Carve it up, serve with salad, and drizzle with olive oil!



Done. Easy and delicious. Try it.