Roasted Dijon Paprika Thyme Chicken w/ Brussels Sprouts & Fennel

One for the mustard lovers. Chicken rubbed with two types of mustard, fresh thyme and tangy paprika is a classic pairing with roasted fennel and brussels sprouts. The intention of the recipe is the earthy and herbal flavor. If cooking a whole chicken isn't your thing, you can easily sub in your favorite parts as the vegetables and meat are cooked separately.

Equipment

A meat thermometer is very useful to ensure that the chicken was cooked to a safe temperature (165 F)

Ingredients

Full Chicken / Half Chicken (thawed/refrigerated)

1 cup Brussels Sprouts - follow instructions below

Fennel Bulb (1lb) - sliced into quarters or eighths

Optional Additions: Carrot, Leeks, Onion

Chicken Broth or water

Wet Rub

1/4 cup Olive Oil

2 Tbsp Dijon Mustard

2 Tbsp Brown Mustard

1 Tbsp Honey

Lemon 1/2 - juiced

Fresh Thyme - 4 stems - leave removed from stems

2 Tbsp Sweet Paprika

1 Tsp Oregano

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tsp Black pepper

1-2 Tbsp Salt

Steps

Chicken

If using a whole chicken, clean out the innards, make sure the skin is dry, and apply the wet rub all over, and under the skin. For extra credit, you can tie back the chicken legs and wings so they don't burn or overcook. There are plenty of youtube videos out there to help guide you.

Rub a dry chicken with the wet rub, on all sides. Place in a roasting or cast iron pan and add a 1/2 cup of broth or water. Top the chicken with black pepper and some of the fresh thyme before cooking.

In a roasting pan, cast iron pan, on the center rack, set the oven to 375 degrees convection (if available). For an average sized chicken, this should take about 75-90 minutes, assuming the chicken started off cold and refrigerated, which is the safest option.

Start with the chicken covered, either with the roasting pan lid, or some aluminum foil.

Keep an eye on the chicken, and the juice level. If the juices in the pan are evaporating, add more. Routinely baste the chicken outsides with the juices, using a spoon or ladle (be careful).

After 45 minutes, remove the lid or foil and continue to roast to brown the skin.

The chicken should be approaching temperature after an hour. Periodically check a few spots, but make sure the thigh, between the drumstick and breast is checked. Be careful not to touch the bone with the thermometer to get an accurate reading.

Make sure the internal temp , taken at the thigh, is at least 165 degrees before removing from heat. If you want to brown the outside more, raise the temp on the oven and leave uncovered for a few minutes.

Remove from the heat and let rest for 10-15 minutes.

*If using quartered or halved chicken, you can follow a similar procedure, but cut the time down to 45 minutes to 60 minutes.

Sauce/ Gravy

There should be considerable liquid at the bottom of the pan, that can be used to drizzle on top of the chicken and veggies. Alternative option is to make a gravy, by collecting the juices in a sauce-pan or fat collector. Strain the top layer of oil/fat, then mix in some dijon mustard, lemon, and any spices used in the wet rub and stir/shake. Heavy cream or or mayonnaise can be added as well.

Brussel Sprouts and Fennel

Brussels Sprouts:

The brussels need some preparation to achieve the best cook and flavor.

1. To clean, tear off the outside leaves

2. On a cutting board, cut off the brown parts of the stem (should be a small section). Be careful not to cut too far into the sprout as the core is holding the leaves together.

3. Rinse the sprouts in cold water, strain

4. Slice the sprouts in half

5. Prepare to blanch the sprouts, by bringing a pot of salted water to a boil.

6. When the water is boiling, toss in the sprouts (carefully) and boil for 7 minutes.

7. Remove from the water and heat and allow to cool and dry.

Fennel:

1. Cut off the outer layers and the stalks, rinse in cold water, rub off any dirt.

2. Chop the bulb into wedges, from the base outwards. The best way to do this is to cut the bulb in half, and cut those halves in half. You should end up with 8, 1/4 inch thick wedges (see picture below).

Roasting Steps:

1. In an oiled pan, or roasting pan, set the brussels sprouts flat side up, and the fennel, flat side down. Season with Salt, Pepper, garlic powder, onion powder, sweet paprika and thyme.

2. Roast at 375 degrees for 20 minutes, then flip the fennel. If the sprouts are starting to burn on their bottoms, flip them as well.

3. Roast for another 20 minutes or until the fennel is fork tender.

4. You can also add in some of the juices from the chicken pan for more flavor, but it could result in soggier vegetables.

5. Remove and plate with chicken and sauce.