- One 2½-to 3-pound chicken, rinsed and patted dry
- Salt
- ¼ cup freshly ground black pepper, plus more to taste
- 6 tablespoons extra virgin olive oil
- 2 tablespoons dijon mustard
- 1 cup roughly chopped italian parsley
- 1 red onion, thinly sliced
- 12 cherry tomatoes, cut in half
- 1 tablespoons sherry vinegar
- Spicy oil for drizzling
- Preheat the oven to 400°F.
- Season the chicken inside and out with salt and pepper. Truss it and brush with 2 tablespoons of the olive oil. Place on a rack in a roasting pan and roast until browned but only about half-cooked, about 40 minutes.
- Meanwhile, in a small bowl, combine the ¼ cup black pepper, a pinch of salt, and the mustard and stir well. Drizzle in 1 tablespoon of the olive oil, whisking until blended.
- Remove the browned chicken from the oven and brush with the black pepper and mustard mixture. Return to the oven and continue roasting until the juices run clear when a thigh is pricked, about another 30 minutes. Let rest for 10 minutes.
- While the chicken rests, in a medium bowl, combine the parsley, onion, tomatoes, the remaining 3 tablespoons olive oil, the vinegar, and salt and pepper to taste and toss well.
- Carve the chicken and arrange on serving plates. Drizzle with the pan juices and the spicy oil, top with the parsley salad, and serve immediately.