Roasted Chicken with Mustard Vinaigrette

Last night, we begrudgingly acknowledged Fall with a full on roast chicken dinner with sides.  I'm not usually a chicken-lover, but this recipe is divine.  It came out fall-off-the-bone moist (literally.) with crispy skin.  Here's the link to the actual recipe, which might be something I'd make for company: the vinaigrette and the chicken (but my version was more weeknight practical, so I'll write that out).

Ours was a 7.5 lb chicken - aka dinner for the week - so adjust the ratios accordingly.
Make the vinaigrette: Mix 1/4 c dijon mustard and 3 tbsp of your favorite vinegar.  Whisk in 1/2ish c olive oil, or however much it takes to get all emulsified and pretty.  Add a chopped medium onion and 2 tsp or so of dried herbs.  I used rosemary and thyme.  If you have fresh on hand, even better.  Season w/salt and pepper.

Oven at 450.  I stuffed the bird, but if you don't want to do that, the recipe suggests that you put a shallot and herbs in the cavity.  Then, tie up the legs, and tuck the wings underneath.  Slide your hand under the breast skin (ew), and make a pocket.  Then, go to town with the marinade.  Make sure to get it in the pocket and all over the top of the bird.  Roast for 20 minutes at 450, then reduce to 375 and cook for about another hour and 20 min, basting occasionally with pan juices.

While the chicken rested, I took the pan juices and all of the crispy bits of onion floating in them, and made a gravy.  Also tossed a bunch of green beans and halved radishes in salt and olive oil, and roasted them in the vacant chicken pan.  Sauteed the radish tops with some garlic and olive oil.

It was a good night to live here.  :)