Roast chicken is a crowd-pleaser, so it’s nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it’s roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens. Slideshow: More Roast Chicken Recipes 

March 2017


Credit: © Abby Hocking

Recipe Summary test

25 mins
1 hr 45 mins


Ingredient Checklist


Instructions Checklist
  • Season the chicken inside and out with the 2 1/2 teaspoons of salt, then tie the legs together with kitchen string, if desired. Refrigerate uncovered for at least 5 hours or overnight. Let the chicken come to room temperature before roasting.

  • Preheat the oven to 500°. Put the chicken in a small roasting pan or large skillet. Roast for 30 minutes, until lightly browned. In a small bowl, whisk the mustard with the soy sauce, then spoon the glaze all over the chicken. Roast for 20 to 30 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 162°. Transfer to a carving board and let rest for 10 minutes.

  • Meanwhile, in a small bowl, mix the carrot greens with the vinegar, oregano, lime zest, garlic and crushed red pepper. Gradually whisk in the olive oil until combined. Season the chimichurri with salt.

  • Carve the chicken. Thickly slice the breast against the grain. Transfer the chicken to a platter and serve with the carrot top chimichurri.

Make Ahead

The carrot top chimichurri can be refrigerated overnight.