Those of you who have been here for the long haul know that when we remodeled our kitchen several years ago we went with a vintage gas Roper range from the 1950’s. Well, over the years that decision became a liiiiiiittle bit of a liability. While we loved the old-world look of a vintage range, we started having safety issues with gas leaking from pilot lights randomly going out for the burners on top of the stove. Yeah, not great. And then the oven part was match-light only, so anytime I needed to use the oven I’d have to get flush to the ground and reach under the range with a lighter. So, this year we decided to say goodbye to our old vintage range and upgraded to a beautiful, energy efficient, and most importantly, *safe* Ilve Majestic range from Appliances Connection. And to share something extra-special, I whipped up a little rotisserie honey mustard roast chicken with the oven’s rotisserie feature (!)
Yep, you read that correctly. There is a rotisserie built into the smaller oven on the right hand side! It’s perfect for chicken or a boneless leg of lamb, or even a pork roast. You could also probably cook a whole butternut squash on it, but I haven’t tried it yet so TBD. The rotisserie prong is removable, so you can use the small oven like normal with baking trays and wire racks and such. And the big oven on the left side of the Ilve range is the perfect size for larger items like trays of cookies or roast turkey or big shakshuka pans. And it has eleven different heat function settings for the oven, from convection to bottom heat to broil and loads more. Plus there’s a warming tray at the bottom, (it’s the long thin rectangle underneath the two main ovens), so you can keep your food warm when it’s done. (It also works great as extra storage for baking sheets and pans that can be awkward to fit in cabinets.)
I’ve made everything from layer cakes to roast veggies to pies to delicate pavlovas in our new Ilve, and the consistent quality and even distribution of heat has been a godsend. I don’t have to worry about rotating items because of hot spots or anything like that anymore, which is a relief to say the least! The oven is electric and the range is made in Italy, so the energy efficiency levels are *very* high, which has been great for our electric and gas bills. Altogether I’m very very happy we upgraded, and would definitely recommend this range if you’re looking to upgrade your range at some point.
As for the honey mustard roast chicken, it’s a simple recipe with a deeply tasty marinade that marries the tart brightness of mustard with the sweetness of honey and the savoriness of soy sauce. In short, it’s pretty good stuff. I have the recipe written out below for both using a normal roasting pan or using a rotisserie oven, so that way whatever you have you can still enjoy this simple + comforting winter meal. If you’re looking for some veg to enjoy alongside it, a some crispy brussels sprouts would go really well with this recipe. Enjoy, my friends!!
Honey Mustard Roast Chicken
Honey Mustard Marinade
- 1 tablespoon soy sauce
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon seedy brown mustard
- 3 cloves garlic minced
- 1 whole chicken 4.5 to 5 pounds
Honey Mustard Glaze for Serving
- 1 tablespoon Dijon mustard
- 1 tablespoon seedy brown mustard
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 3/4 teaspoon salt
Honey Mustard mMarinade
- Whisk together all the ingredients until combined. Rub the chicken inside and out with the marinade, place in an airtight container like a casserole pan wrapped in plastic wrap or a large ziplock bag and refrigerate overnight.
For roasting in a pan:
When you’re ready to make the chicken, preheat the oven to 425 degrees Fahrenheit.Truss the chicken and place it in a small lipped roasting pan. Add 3/4 cup water mixed with 1 teaspoon salt to the pan and place it in the oven. Roast for 30 minutes, then reduce the temperature to 375 and baste the bird. Continue roasting until the internal temperature of the thigh joint reaches 165 degrees Fahrenheit + the juices run clear, about 60 minutes more. Remove the pan from the oven and allow the chicken to rest for 20 minutes before carving and serving.
For roasting in a rotisserie oven:
Preheat the rotisserie oven to 400 degrees Fahrenheit on the jagged top heat setting. Truss the chicken + mount it on the rotisserie skewer. Attach the rotisserie skewer to the rotisserie function in the oven, close the oven, and cook until the internal temperature of the thigh joint reaches 165 degrees Fahrenheit + the juices run clear, about 45 to 60 minutes. Make sure to have a lipped pan on the bottom rack of the oven to catch any juices that drip from the chicken as it roasts. Remove the chicken and allow the bird to rest for 20 minutes before carving and serving.
Serving with the Glaze
Whisk together the honey mustard glaze ingredients and serve alongside the roast chicken for dipping.