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Happy Roast Chicken

Rated as 4.63 out of 5 Stars

"The easiest and best roast chicken recipe! I use organic chickens."
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1 h 35 m servings 638 cals
Original recipe yields 4 servings (1 roast chicken)


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  • Prep

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  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.


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

Nutrition Facts

Per Serving: 638 calories; 35.9 g fat; 10.6 g carbohydrates; 62.3 g protein; 198 mg cholesterol; 389 mg sodium. Full nutrition

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Read all reviews 172
  1. 221 Ratings

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Most helpful positive review

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, whi...

Most helpful critical review

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'...

Most helpful
Most positive
Least positive

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, whi...

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 ...

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 ...

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 seasone...

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, a...

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 specific...

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...

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!!

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 in...