Roasted Chicken

1 whole chicken (about 4-5 lbs)
4 tbsp Viking salted butter, softened
1 small bunch fresh sage, leaves picked and finely chopped (reserve a few whole leaves for garnish)
2 Ibs baby potatoes (Yukon Gold or fingerlings), halved
2 tbsp olive oil
Salt & freshly ground black pepper
2 tbsp Viking salted butter
1 medium yellow onion, finely diced
2 cloves garlic, grated
½ cup dry white wine
1 tbsp ground mustard
1-2 tbsp Dijon mustard (to taste)
1 cup beef stock (Better than Bouillon works
well)
1 cup heavy cream
Salt & pepper to taste

Preheat oven to 425°F (220°C). 
Pat the chicken dry with paper towels.
Mix the softened Viking salted butter with chopped sage.
Gently loosen the skin over the breasts and thighs, then massage the sage butter under the skin and over the outside of the bird.
Season generously with salt, pepper, garlic powder.

In a large roasting pan, toss halved potatoes with olive oil, salt, and pepper. Spread them in an even layer.
Place the chicken on a roasting rack set over the potatoes (or directly on top if no rack is available-the chicken drippings will flavor them beautifully).

Roast for 20 minutes at 425°F, then reduce oven temperature to 375°F (190°C).
Continue roasting for 40-55 minutes, or until the thickest part of the thigh registers 165°F (74°C).
Halfway through, stir the potatoes so they crisp evenly in the drippings.

While the chicken rests, set a saucepan over medium heat. Melt 2 tosp of butter or left over Viking salted butter.
Add the diced onion and cook until soft and golden, about 6-8 minutes.
Stir in the grated garlic and cook for 1 minute until fragrant.
Deglaze with white wine, scraping up any fond, and reduce by half.
Whisk in ground mustard and Dijon. Add beef stock and simmer for 5 minutes.
Lower heat, stir in cream, and simmer until thickened. Season to taste.

Roasted Chicken and Potatoes With Mustard Cream Sauce