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Preheat the oven to 425°F (218°C)
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While the chicken is coming to room temperature, make the honey mustard sauce. In a small bowl, mix together the mustard, honey, ground chili powder, and 1/4 teaspoon Kosher salt until combined.
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Rough chop, or snip with scissors, 4 sage leaves and add to the honey mustard. Taste and correct the seasonings.
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Once the chicken has come to room temperature, baste the chicken on both sides with the honey mustard. Get a good even coat over the whole bird .
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Place 4 sage leaves in the center of a low sided sheet pan, or 12-inch skillet,(30 cm) and place the chicken over the sage leaves.
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If adding the optional vegetables, put the potatoes, fennel shallots and garlic into a medium bowl. Stir in 2 TB extra virgin olive oil and 1/2 teaspoon of Kosher salt. Add the prepared vegetables in an even layer around the chicken on a sheet pan. Then scatter the thyme sprigs over the vegetables.
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Place in the oven and roast for 20 minutes.
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Meanwhile add the tomatoes in the same bowl you used for the vegetables, and stir in 1 tablespoon of extra virgin olive oil and 1/2 teaspoon Kosher salt. Later, scatter the tomatoes around the vegetables after 20 minutes of roasting.
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If you have honey mustard sauce left, baste the chicken with the remaining sauce. Use up all the honey mustard sauce.
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Rotate the pan left to right and front to back, and roast for 20 minutes more. Check the chicken and vegetables to see if they are done cooking. The chicken is done cooking when the internal temperature of the thickest part of the thigh is at 165°F (74°C) and the breast meat is 170°F (77°C), and the juices run clear. There should be no cloudy, pink or blood color in the meat juices. Make sure you check the temperature of both breasts and thighs. The vegetables are done when they are tender in the middle when pierced with a fork.
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If the chicken is not done, continue to roast and check at 5 - 10-minute intervals depending on how much more the chicken needs to roast. Often the breast and thighs cook at different rates and one is done roasting before the other. If either part is done and you still have a way to go before the other portion of the chicken is done, cut off the done part and let it rest on a carving board.
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If the vegetables are finished roasting before the chicken, remove the vegetables and place in a serving dish or plate. You want the vegetables to be tender, but still maintain its shape. Keep the vegetables warm while the chicken is roasting.
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When the chicken is done, place it on a carving board and let it rest for 10 - 15 minutes before cutting it up.
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Cut into 8 pieces and place on a platter surrounded by the roasted vegetables. Serve family style.