Recipe for Roasted Chicken with Whole-Grain Mustard Butter 
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Yield:
4 servings
Ingredients:
Amount Ingredient
6 tbl soft butter
1 tbl peeled, finely chopped shallots
1 tbl fresh tarragon, leaves only, finely chopped
2 tbl whole-grain Dijon mustard
Salt and freshly ground black pepper
1/2 x -pound chicken
2 oz bacon, cut crosswise into thin strips
16 x pearl onions, peeled
4 sm Yukon Gold potatoes, cut into bite-size chunks
2 sprg thyme
2 x sweet apples, peeled, cored and cut into 6 wedges each
24 x button mushrooms, cleaned and trimmed
4 x cloves garlic, peeled and chopped
1/2 cup apple cider vinegar
Instructions:
Instructions: Place rack in lower part of oven and preheat to 425. In small bowl, mix 4 tablespoons butter, shallots, tarragon, mustard and pinch of salt and pepper.

Breast-side up, separate skin of chicken from flesh. Run your fingers under the skin as far as you can. Scoop up mustard butter and spread it evenly under skin over breast and legs.

Melt remaining 2 tablespoons butter and brush it on chicken. Season chicken generously with salt and pepper; set it in roasting pan. Scatter bacon around chicken and roast for 15 minutes at 425, basting occasionally with melted butter. Add onion, potatoes and thyme, toss well with pan juices, bake for 15 minutes; continue basting. Add apples, mushrooms and garlic, toss well with juices and roast for 15 minutes or until done. Transfer to platter.

Makes four
servings.

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