Reviewed: May 14, 2012

My family loved this. I appreciated having a different way to prepare roasted organic whole chicken. I didn't have a cast iron skillet, so I used my stainless steel skillet. I also used minced garlic from a jar. The preparation was so quick and easy and the results so impressive. Thanks for the recipe!!

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Reviewer:

Patricia

Home Town: Sacramento, California, USA

Reviewed: Apr. 29, 2012

We didn't like this chicken.

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Linda

Reviewed: Apr. 26, 2012

THE most amazing chicken I have EVER tasted!!!

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manna412

Reviewed: Apr. 16, 2012

I'd give this 4.5 stars. I love dijon mustard and I love white wine, so this made a lovely flavoring for a roast chicken. It was a refreshing change from my standby olive oil and rosemary and it was packed with flavor. Thanks for sharing!

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Reviewer:

abby

Reviewed: Apr. 15, 2012

Made this tonight and it not only looked beautiful, it was one of the juiciest, most delicious chickens I've had. The skin was also super crispy and I didn't even have to broil it at the end like I usually do.

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Reviewer:

beccaqt7

Reviewed: Apr. 1, 2012

yum-everyone loved this-even my most of the time vegetarian...barely had white vino so added a little red too and did also add about a tsp of poultry seasoning...someone remarked it almost tasted fried-delish!

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Reviewer:

Jen a la Capital Clubhouse

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

Reviewed: Mar. 27, 2012

This was delicious and moist! The mustard is a nice touch that doesn't taste mustardy at all! I couldn't fit two whole lemons into the cavity of my 5 pound bird (there were no 3-4 pound birds to be had and there were only large lemons in my produce dept.), but didn't miss the extra... the hint of lemon still came through in a most delicious way! Hubby loved it!

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Reviewer:

CINDYFH316

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Living In: Sandown, New Hampshire, USA

Reviewed: Mar. 25, 2012

Made this for dinner tonight and I'm sorry to say I was not really impressed. It was very tender and juicy but I have had better roasted chickens with more flavor. Sorry, and I did follow the exact recipe.

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Reviewer:

saf4

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Mar. 23, 2012

Chicken was good, nothing special. Cook time is off quite a bit. No real lemon or garlic flavour, the dijon ( I used grainy because that's all I had) gave the skin a nice flavour but that's about it. When I asked my husband what he thought/how it tasted he said "it tastes like chicken" and shrugged. This was not a good sign as he usually has lots to say about food.

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Reviewer:

Erika

Cooking Level: Intermediate

Living In: North Delta, British Columbia, Canada

Reviewed: Mar. 8, 2012

This was fantastic and really easy. I did find the internal cooking temperature to be a bit high. I dropped it down to 165F and the chicken came out perfect. I also added some herbs. I put some lemon thyme under the skin and rosemary in the cavity.

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