First, let me say this is the basic recipe that I will use for roast chicken from now on. The dijon mustard was perfect as a coating, it crisped up nicely and gave the bird a very pungent taste. The raw garlic inside the cavity though, in my opinion, was a mistake. It gave the whole bird an aroma that was not pleasant at all. It tasted great, but was just too much. Maybe using minced, or granulated garlic would calm that down. The iron skillet did well, though the back and sides of the bird's skin never crisped the way they should. Next time, I will try this on a rack in a regular roasting pan, or maybe heat the skillet on the stovetop, and brown the underside of the chicken before I add the wine. Thanks so much for sharing this delicious recipe.
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First, let me say this is the basic recipe that I will use for roast chicken from now on. The...