Step 1
Place a rack in middle of oven; preheat to 425°. Sprinkle one 3½–4-lb. whole chicken, patted dry, all over with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Drizzle with extra-virgin olive oil and rub in to coat.
Step 2
Place 1 lb. small potatoes, halved, quartered if larger, and 4 large shallots, peeled, quartered through root ends, in a 12″-diameter cast-iron skillet. Drizzle with oil, season generously with salt, and sprinkle with 1 tsp. Chinese hot mustard powder and ½ tsp. onion powder. Toss to coat and arrange in a single layer. Place chicken, breast side up, on top. Roast until chicken is very light golden, about 30 minutes.
Step 3
Meanwhile, stir ¼ cup Dijon mustard, 2 Tbsp. unsalted butter, melted, 1 Tbsp. plus 1½ tsp. honey, 3 Tbsp. extra-virgin olive oil, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp. plus 1½ tsp. Chinese hot mustard powder, remaining 2 tsp. onion powder, and 2 Tbsp. water in a small bowl to combine.
Step 4
Brush chicken, potatoes, and shallots all over with some
mustard mixture. Return to oven and roast, covering breast with foil if skin starts to
get too dark, until potatoes are tender, shallots are jammy, and an instant-read
thermometer inserted into the thickest part of breast registers 155° (temperature will
climb to 160° as it rests), 20–30 minutes. Let chicken rest in skillet 10 minutes. Carve
as desired.
Step 5
Cook remaining mustard mixture in a small saucepan over medium-high heat, stirring often, until slightly thickened, about 2 minutes. Remove from heat and stir in remaining 1 Tbsp. honey. Transfer sauce to a small bowl; rinse out pan. Combine pretzels and remaining 2 Tbsp. unsalted butter, melted, in same pan and cook over medium-high, tossing, until coated, about 2 minutes.
Step 6
Divide chicken, potatoes, and shallots among plates; scatter ⅓ cup coarsely crushed thick pretzel rods over. Top with lots of dill sprigs and season with freshly ground pepper. Drizzle sauce over or serve on the side for dipping.
Source link
