Roast Chicken with Rosemary-Mustard Crust with Browned Onions

• Kosher salt and freshly ground black pepper
• 1 3 1/2- to 4-pound chicken(s), rinsed and patted dry with paper towels
• 3 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons light brown sugar
• 2 large Spanish onions, thinly sliced
• 2 tablespoons sherry vinegar

1. Sprinkle 2 1/2 teaspoons salt and 1/2 teaspoon black pepper all over each chicken, including the cavity.
2. Place a rack in a pan, put the chicken on top, and let sit for up to 24 hours, uncovered, in the refrigerator.
3. (If youve brined the chicken, skip this step.
4. Just sprinkle the bird with 1/2 teaspoon salt and 1/2 teaspoon black pepper and proceed with the rest of the recipe.)
5. Preheat the oven to 425F.
6. Set an oven rack to the middle position.
7. Mix the mustard, oil, rosemary, and brown sugar together in a small bowl and brush all over the chicken and inside the cavity.
8. Toss the onion with the vinegar and 1/2 teaspoon salt in a large roasting pan.
9. Set a rack in the pan and the chicken breast side up on the rack.
10. Roast the chicken until the breasts are nicely browned all over, about 35 minutes.
11. Gently flip the chicken (I like using tongs to clutch the inside of the cavity and the side of the bird) and cook until an instant-read thermometer inserted into the thickest part of the thigh registers 165F to 170Fthis should take another 15 to 20 minutes.
12. Transfer to a cutting board and let rest for 10 minutes, breast side up.
13. Meanwhile, return the pan to the oven to finish browning the onions for 10 minutes.
14. Carve the chicken, drizzle with any juices accumulated on the cutting board, and serve with the onions.

kosher salt, paper, mustard, olive oil, rosemary, light brown sugar, spanish onions, sherry vinegar

Taken from www.cookstr.com/recipes/roast-chicken-with-rosemary-mustard-crust-with-browned-onions (may not work)