Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce

Name: Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce
Yield: Makes 6 Servings
Ingredients: 1/3 cup whole grain Dijon mustard; 1/3 cup olive oil; 2 1/2 tablespoons chopped fresh rosemary; 1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed; 2 large red onion, each cut into 8 wedges, peeled; 1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces; 1 pound peeled baby carrots; 1 cup canned low-salt chicken broth

By Rozanne GoldPhotography by Pornchai Mittongtare

September 30, 2001

Recipe notes