Chicken with Dijon Butter

Menu Part: 
Cuisine Type: 

A roast chicken bursting with flavor. Fragrant with Dijon mustard and tarragon the golden bird is accompanied by roasted potatoes and apples.


6 tbsp. butter, soft

1 tbsp. chopped shallots

1 tbsp. fresh tarragon

2 tbsp. Maille Old Style Whole Grain Dijon Mustard
1 (3 1/2 lb.) chicken
2 oz. bacon, cut crosswise
16 pearl onions, peeled
4 Yukon Gold potatoes, cubed
2 thyme sprigs
2 Gala apples, peeled, wedged
24 button mushrooms
4 garlic cloves, chopped


1. Mix 4 tbsp. butter, shallots, tarragon, and mustard, and spread mixture under breast skin and on leg flesh.

2. Melt remaining butter and brush on chicken. Place in roasting pan, scatter bacon around and roast at 425°F for 15 min.

3. Add onion, potatoes, and thyme. Baste and bake for 15 min. Add apples, mushroom, garlic. Baste again and bake for 15 min. or until done.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

FSD Resources