Whole Roasted Chicken with Mustard & Orange

INGREDIENTS

1 whole chicken (ideally organic or pasture-raised)
3–4 onions, sliced into thick rounds
4–5 garlic cloves, smashed
4–5 small potatoes, chopped into chunks
A generous amount of mustard — Dijon or regular (enough to coat the bird)
Juice of 3–4 oranges
A few sprigs of fresh rosemary and thyme
Olive oil
Salt and pepper

PREPARATION

Prepare Your Nest.
Lay the onion slices in the bottom of your pot — this will be the chicken’s resting bed and will soak up all the flavor.

Dress the Bird.
Rub the whole chicken inside and out with mustard — don’t be shy. You want it slathered like a proper marinade. Drizzle with olive oil, season with salt and pepper, and tuck a few garlic cloves and herbs inside the cavity if you like.

Add the Goodness.
Scatter the chopped potatoes and smashed garlic around the chicken. Pour the fresh orange juice over everything. Tuck in your rosemary and thyme.

Cover and Roast.
Cover your pot (or seal tightly with foil if you’re improvising) and place in a preheated oven at 350°F (175°C). Let it roast low and slow for about 2.5–3 hours. The citrus will tenderize the meat and infuse it with deep, fragrant flavor.
Uncover & Crisp (Optional).

In the last 20 minutes, uncover the chicken to let the skin crisp up a bit. The juices will caramelize beautifully.
Rest & Serve.

Let the chicken rest before carving. Serve with the tender onions, potatoes, and a spoonful of the pan juices.

A Final Note:
This is more than a meal — it’s a memory waiting to happen. One of those recipes that turns a quiet night into something a little more special. And when you’re done? Don’t forget to save the bones. That’s tomorrow’s broth — and another kind of nourishment altogether.