2medium sweet potatopeeled and diced into ½" pieces
1small butternut squashpeeled and diced into ½" pieces
sea saltto taste
cracked black pepperto taste
Preheat the oven to 450. Thoroughly dry the chicken with paper towels or a kitchen towel. Place the chicken breast-side down on a cutting board. Using a sharp pair of kitchen shears, cut along one side of the spine. Rotate the chicken 180* and cut along the other side of the spine, removing it completely. Flip the chicken over and press on the breastbone to flatten. Transfer the chicken to a baking sheet lined with foil and sprinkle with sea salt. Allow to rest at least 15 minutes, but preferably 30 minutes.
While the chicken is resting, prepare the marinade and prep the root vegetables. Zest the lemon. Whisk together the lemon zest, whole grain mustard, honey, thyme leaves, and pepper. Slice the zested lemon and nestle it, along with the thyme springs, under the chicken. Peel and dice the vegetables and toss with the fat.
Cut two slits into the skin where the breast meets the thigh. Rub a few tablespoons of marinade between the skin and breast meat. Rub the remaining marinade all over the chicken.
Roast the chicken at 450 for 20 minutes. Reduce the oven to 350. Place the vegetables around the chicken. Roast the chicken and vegetables an additional 40 minutes (or more, depending on bird size) until the temperate of the chicken reaches 165 and the vegetables are soft and tender.
Transfer the chicken to a cutting board and allow to rest. Meanwhile, transfer the vegetables to a food processor or blender. Add the 2 tbsp cream, salt and pepper and puree until smooth, adding additional cream if needed.
Make it Paleo. Substitute almond or coconut milk for the heavy cream. Whole30 Suggestions. Substitute 3-4 dates or ⅓ c. applesauce for the honey.On Slow Roasting. I slow roast my pastured birds. For organic or conventional birds, reduce oven temperate to 400 and roast 20 minutes.
Thyme Honey Mustard Roasted Chicken with Root Vegetable Puree https://oursaltykitchen.com/honey-mustard-roasted-chicken/