Fig Orange Mustard Roast Chicken and Winter Vegetables

Fig Orange Mustard Roast Chicken and Winter Vegetables

fig-orange-mustard ROAST CHICKEN // winter herbed vegetables

To her frustration, most years I have no idea what to tell my mother to get me for Christmas.  I'm not an easy person to shop for, nor am I good at faking excitement when gifted things I'm not actually excited about.  But this year I told my mom exactly what I wanted - Mimi Thorisson's A Kitchen in France.  

I don't own any cookbooks, and considering the free access to Mimi's incredible blog, asking for A Kitchen in France was more or less because I wanted the beautiful object, and I also wanted to support Ms. Thorisson (she doesn't need it).  As I expected, the photography is beautiful and many of the recipes pretty inaccessible to Americans without some visits to speciality food shops and butchers.  But, she had a few roasted whole chickens that inspired me to roast one myself.  No, this isn't a recipe from my first-ever cookbook, but does combine flavors that I rightly or wrongly associate with France - herbs, mustards, and jams.


  • 1 whole chicken (mine was 5 1/4 lbs.)
  • 1/4 cup whole grain mustard
  • 1/4 cup fig jam (apricot jam is a good substitute)
  • zest of 1/2 orange
  • 1/2 tsp. salt
  • For the Roasted Vegetables:
  • 2 turnips
  • 4-5 small carrots
  • 1 red onion
  • 2 lbs. small potatoes
  • 1 lb. (or about 10-15) brussels sprouts
  • 6 whole gloves of garlic
  • 3 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • zest of 1/2 orange
  • 3 tbsp. olive oil
  • 1/2 tbsp. salt
  • 1/2 tbsp. black pepper
  • Process:
Read the whole recipe on Jenessa's Dinners