Chinese Mustard Roast Chicken

Chinese Mustard Roast Chicken
Serves 4

1 chicken
4 tbs Chinese mustard powder, rehydrated
4 tbs olive oil
2 cloves minced garlic
2 large onion, large dice
1 lbs yukon golds, chunked
3 large fennel, thick sliced
1/2 bunch celery, rough chopped (+ turnips ,etc)
Salt and Pepper

Pre-heat oven to maximum, and put pan into the over to heat up.

Season the chicken. Rub down with mix of mustard and oil. Toss the vegetables in a bowl with oil, salt, and pepper.

Put the veggies into the pan, and the chicken on upside-down on top. Roast for 10 minutes. Turn over and roast 15 minutes. Turn the heat down to 350, tent the chicken breast, and roast 30 minutes, or until breast reads 161f.
Juices make a good gravy.