Roast Chicken with Mustard Vinaigrette

• 1 6- to 7-pound roasting chicken
• 1 large shallot
• 2 fresh rosemary sprigs
• 2 fresh sage sprigs
• 1 cup Mustard Vinaigrette
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• Fresh rosemary and sage sprigs

1. Preheat oven to 450F.
2. Pat chicken dry.
3. Season cavity with salt and pepper.
4. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity.
5. Slide hand between chicken skin and meat over breast to form pockets.
6. Spread 2 tablespoons vinaigrette under skin over breast meat.
7. Tie legs together to hold shape; tuck wings under body.
8. Place chicken in roasting pan.
9. Brush 2 tablespoons vinaigrette over chicken.
10. Sprinkle with chopped rosemary and sage.
11. Season with salt and pepper.
12. Roast chicken 20 minutes.
13. Reduce oven temperature to 375F.
14. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes.
15. Remove from oven and let cool 1 hour.
16. (Can be made 1 day ahead.
17. Cover and chill.)
18. Place chicken and herb sprigs on platter.
19. Serve with remaining vinaigrette.

chicken, shallot, rosemary sprigs, sage, vinaigrette, rosemary, fresh sage, rosemary

Taken from www.epicurious.com/recipes/food/views/roast-chicken-with-mustard-vinaigrette-1800 (may not work)