- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 1 1/2 teaspoons dry mustard
- 1 1/2 teaspoons chopped thyme
- 1 teaspoon ground coriander
- salt and pepper
- 1 (3 to 4 pound) chicken
- 1/2 pound (about 8) shallots, peeled and left whole
- 3 carrots, peeled and cut into chunks
- 2 red bell peppers, halved, cored and quartered
- 1 2-ounce piece goat cheese, softened
- In a small bowl, stir together the yogurt, 1 tablespoon of the olive oil, the dry mustard, thyme, coriander, salt and pepper. Loosen the skin around the breasts and thighs, then rub the chicken all over (beneath the skin and inside the cavity too) with the yogurt mixture. Refrigerate the chicken, uncovered, for 1 hour.
- Heat the oven to 350 degrees. Place the shallots, carrots, peppers, the remaining 2 tablespoons of olive oil, and salt and pepper to taste into a large roasting pan and toss well. Arrange a rack over the vegetables.
- Arrange the chicken on the rack, breast-side up, and roast, basting occasionally with pan juices, until the vegetables are very tender and the chicken is deep golden brown and cooked through, 1 1/2 to 2 hours. Transfer the chicken to a large platter and tent with foil; set aside.
- Drain the pan drippings into a bowl, then skim off and discard the fat; set aside.
- Remove and discard the skin from the peppers (it should peel off fairly easily), then transfer them to a food processor or blender. Add half the shallots and pulse until roughly chopped. Add the goat cheese, salt and pepper to taste, and pan drippings and puree until smooth.
- Carve the chicken and transfer to plates. Spoon 1 to 2 tablespoons of the red pepper and goat cheese sauce over each serving and serve with the remaining roasted shallots and carrots on the side.