Step 1
Place a rack in center of oven; preheat to 425°. Sprinkle one 3½–4-lb. complete rooster, patted dry, throughout with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt. Drizzle with extra-virgin olive oil and rub in to coat.
Step 2
Place 1 lb. small potatoes, halved, quartered if bigger, and 4 giant shallots, peeled, quartered by means of root ends, in a 12″-diameter cast-iron skillet. Drizzle with oil, season generously with salt, and sprinkle with 1 tsp. Chinese language sizzling mustard powder and ½ tsp. onion powder. Toss to coat and prepare in a single layer. Place rooster, breast aspect up, on high. Roast till rooster could be very gentle golden, about half-hour.
Step 3
In the meantime, stir ¼ cup Dijon mustard, 2 Tbsp. unsalted butter, melted, 1 Tbsp. plus 1½ tsp. honey, 3 Tbsp. extra-virgin olive oil, remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, remaining 1 Tbsp. plus 1½ tsp. Chinese language sizzling mustard powder, remaining 2 tsp. onion powder, and a pair of Tbsp. water in a small bowl to mix.
Step 4
Brush rooster, potatoes, and shallots throughout with some
mustard combination. Return to oven and roast, overlaying breast with foil if pores and skin begins to
get too darkish, till potatoes are tender, shallots are jammy, and an instant-read
thermometer inserted into the thickest a part of breast registers 155° (temperature will
climb to 160° because it rests), 20–half-hour. Let rooster relaxation in skillet 10 minutes. Carve
as desired.
Step 5
Prepare dinner remaining mustard combination in a small saucepan over medium-high warmth, stirring typically, till barely thickened, about 2 minutes. Take away from warmth and stir in remaining 1 Tbsp. honey. Switch sauce to a small bowl; rinse out pan. Mix pretzels and remaining 2 Tbsp. unsalted butter, melted, in similar pan and cook dinner over medium-high, tossing, till coated, about 2 minutes.
Step 6
Divide rooster, potatoes, and shallots amongst plates; scatter ⅓ cup coarsely crushed thick pretzel rods over. Prime with plenty of dill sprigs and season with freshly floor pepper. Drizzle sauce over or serve on the aspect for dipping.
