A whole chicken split and roasted until golden, glazed with that bright mustard honey vinaigrette on the shelf. The acidity and spice from the dressing caramelize into a lacquered finish while you roast root vegetables alongside. Fast enough for a weeknight, generous enough to feel like dinner.

Serves 2. 55 minutes, 15 at the stove.

About 500 calories a serving, 46 g protein, 26 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 450°F [230°C]. Halve the chicken along the backbone, open it flat, and tuck the wing tips under. Pat dry with a paper towel and season the skin and cavity with salt and pepper.
2. Chop the root vegetables into two-inch pieces and toss them on a sheet pan with 2 tablespoons of the mustard honey vinaigrette, salt, and pepper. Push them to the edges and set the chicken halves skin-side up in the center.
3. Brush the chicken with 2 tablespoons of the vinaigrette and roast for 25 minutes, then brush again with 2 tablespoons more and roast for 15 to 20 minutes longer, until the skin is dark golden and the thickest part of the thigh reaches 165°F [74°C] when you poke it with a meat thermometer.40 min
4. Brush the chicken one last time with the remaining vinaigrette during the last few minutes of cooking, letting it caramelize on the skin. Let the chicken rest for five minutes before serving with the roasted vegetables and pan juices.5 min

Note Swap bone-in chicken thighs or breasts if a whole bird feels like too much. Leftovers keep four days, good cold or shredded into salads. Serve with crusty bread to soak the pan juices, or with rice to stretch it.