"The easiest and best roast chicken recipe! I use organic chickens." — Chocolate
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dry white wine
lemons, cut in half
6 large cloves
1 (4 pound)
1 1/2 teaspoons
salt and pepper to taste
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.
We didn't like this chicken.
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.
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.
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. :)
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Happy Roast Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 323
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