Serves 4-6


1 whole oven roaster
1 jar dijon mustard
1 large onion cut in 1 inch pieces
3 golden beets cut in eighths
½ tsp. celery seed
½ tsp. onion powder
½ tsp. garlic powder
Pinch each of thyme, oregano, flat Italian parsley (fresh or dried)


Preheat oven to 400

Place 1 tbs. olive oil in bottom of large roasting pan. Add cut beets and onions. Place rack in roasting pan. Combine 1/3 cup dijon mustard with all seasonings. (can use dried mixed seasonings instead). Rub all over chicken and place on rack.
Roast for approximately 1 hour until pop up timer rises (if there is one) or the juices are running clear when you cut into the leg joint.