222 Ratings
  • 5 Rating Star 164
  • 4 Rating Star 40
  • 3 Rating Star 14
  • 2 Rating Star 3
  • 1 Rating Star 1

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

prep:
5 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
additional:
15 mins
Servings:
4
Max Servings:
4
Advertisement

Ingredients

Directions

  • Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.

    Ads will not print with your recipe
  • 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.

  • 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.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

638.06 calories; 62.35 g protein; 10.63 g carbohydrates; 35.9 g fat; 198.02 mg cholesterol; 389.09 mg sodium.Full Nutrition


Reviews (172)

Read All Reviews

Most helpful positive review

CharlotteMay
02/22/2011
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.
(585)

Most helpful critical review

Anonymous
04/29/2012
We didn't like this chicken.
(4)
222 Ratings
  • 5 Rating Star 164
  • 4 Rating Star 40
  • 3 Rating Star 14
  • 2 Rating Star 3
  • 1 Rating Star 1
CharlotteMay
02/22/2011
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.
(585)
Jolena74
03/01/2011
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.
(433)
Anonymous
05/20/2010
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.
(302)
Christina
02/09/2011
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.:)
(217)
Dmseck
04/05/2012
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.
(200)
Chris Riegel
02/24/2011
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.
(118)
Sarah Jo
02/15/2011
Excellent chicken! I made a few minor changes just to make it a little more personal but WOW! Who would have thought that dijon mustard slathered on a lemon-garlic-white wine roast chicken would be so darn good! Thanks for the new favorite roast chicken recipe!
(57)
Erinn Danna
11/09/2010
This so simple yet totally delicious! The only slight variation I made was to season the bird with a little garlic in addition to the salt and pepper. YUM!!
(54)
Tracey Gzamouranis
01/24/2011
Loved this chicken. I just added a bit of garlic salt under the breast but otherwise made it exactly as written. The juiciest baked chicken I have ever made. I also took the lemon halves from inside the chicken and squeezed them overtop the cut up pieces before I served it. My kids absolutely loved it.
(47)