Happy Roast Chicken Recipe - Allrecipes.com
Happy Roast Chicken Recipe
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Happy Roast Chicken
So simple and delicious, it had to be called happy. See more
  • READY IN ABOUT hrs

Happy Roast Chicken

Recipe by  

"The easiest and best roast chicken recipe! I use organic chickens."

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Ingredients Edit and Save

Original recipe makes 1 roast chicken Change Servings
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  • PREP

    5 mins
  • COOK

    1 hr 15 mins
  • READY IN

    1 hr 35 mins

Directions

  1. Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
  2. Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
  3. Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.
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Reviews More Reviews

Most Helpful Positive Review
Feb 22, 2011

This chicken came out beautifully! I had to make a few modifications, by necessity. First of all, the chicken I used was a bit smaller than the recipe called for, so I only used one lemon, which I cut into quarters. I also put a small chunk of onion in the cavity as well. The other modification I made was that the only white wine I had in the house was a plum wine, which was very sweet. However, the chicken still came out wonderfully, and didn't taste overly fruity or sweet. It was moist and didn't have an overpowering lemon, or garlic, or mustard flavor. In fact, the skin didn't taste like mustard at all. This is good news for anyone (like our family) who isn't too keen on Dijon mustard flavor.

 
Most Helpful Critical Review
Jan 19, 2014

Chicken was OK, not any better than sprinkling it with chicken seasoning. I was NOT happy with the black mess it made of my white enamel roaster. Don't know if it was the wine or the dijon. Won't make again.

 
Mar 01, 2011

While it was very tasty, I think the recipe should state a cooking time of at least 1-1/2 hours. It took us 2 hours to get a 3.8 lb bird cooked because we took it out after 1 hr and had to put it back in. After another 30 minutes it still wasn't done. I'll either increase the temp or the cooking time next time.

 
May 20, 2010

I followed this recipe almost exactly which I rarely do and it turned out awesome! I did make a salt/pepper/garlic powder mix and rubbed under and on the skin prior to the Dijon. I had Trader Joes well known "two buck chuck" chardonnay on hand to use for the white wine. My family loved it and I will make this again.

 
Feb 09, 2011

YUM, this was delicious! I did not have a cast iron skillet, so I just used my usual chicken baking dish. Also, I did not measure the dijon and in addition to the salt and pepper, I also seasoned it with garlic powder. This came out incredibly moist, juicy and flavorful. I will be making this often! Thanks for sharing. :)

 
Apr 05, 2012

Juicy, good flavor. I ALMOST left off the Dijon mustard, because it just sounded WRONG, but I couldn't tell I'd used mustard, so glad I followed the recipe. Used CAST IRON skillet, uncovered, and I believe that's important to the recipe. Baked at 425 for 15 minutes, as stated, but only another 50 minutes at 350. It's important to TAKE CHICKEN OUT OF FRIDGE & take the chill off the bird before you put it in the oven. It takes less time to cook. ****Update 4/5/12****Okay, after reading a question from a reviewer about wine in cast iron, I checked it out. Seems NOT good for the pan to use wine undiluted, because of acidity, so I will use 1/2 wine & half water or chicken broth tonight.

 
Feb 24, 2011

Not being a fan of wine, mustard or lemons, I was skeptical. This turned out amazingly though! The flavor was delicious and if I didn't already know, I would have been hard pressed to specifically name the combination that created it. I made gravy from the drippings and there was a lemon tartness to it, but that was delicious too.

 
Oct 07, 2011

Having only one lemon, I squeezed the juice over the well-seasoned skin before applying the Dijon, then added an onion half and thyme sprigs to the cavity as well. Roasting in cast-iron seems to be the key to delicious pan juices, not to mention that clean-up is a breeze in a well-seasoned pan (why didn't I think of that ??). Without a doubt, this is the epitome of roasted chicken perfection.

 

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Nutrition

  • Calories
  • 638 kcal
  • 32%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 35.9 g
  • 55%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 62.3 g
  • 125%
  • Sodium
  • 486 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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