Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

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Recipe by

Epicurious

Ingredients

13 cup dijon mustard (grain)
13 cup olive oil
2 12 tbsps fresh rosemary (chopped)
7 34 lbs roasting chicken (rinsed giblets removed)
2 red onions (cut into 8 wedges peeled)
1 12 lbs turnip (turnips peeled if desired, cut into 1 12 inch pieces)
1 lb baby carrots (peeled)
1 cup low salt chicken broth (canned)

Servings

6 servings

Preparation

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