The easiest and best roast chicken recipe! I use organic chickens.
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.
Read MoreThis 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.
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.
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!
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 inside the chicken and squeezed them overtop the cut up pieces before I served it. My kids absolutely loved it.
This recipe gets 5 stars because it is so darn easy yet it tastes delicious. Plus the name is cute. AND it makes the kitchen smell delish while it is cooking! If you like tweaking, though this recipe doesn't really need tweaking except for a little more butter under the skin, read on. After you wash the bird, dry it THOROUGHLY, including the cavity, and season the cavity with salt (or maybe garlic salt) and pepper. If you do not dry the bird well it will not brown as nicely as it should. Consider adding any or all of the following to the cavity: quartered onion, celery, chopped apple and some fresh thyme sprigs. You can also put some thyme sprigs or some dried chopped thyme under the skin. I added some fresh parsley sprigs and a quartered onion to the wine in the pan. And, I put more butter under the skin than the recipe called for. Cooking times will vary depending on the size of your bird. I suggest taking it out before it is completely done as it will continue to cook while it rests. About the only thing that will ruin this fabulous recipe is overcooking it and ending up with a dry bird. Kudos to Chocolate for a fab recipe! It's a keeper.
This was a really tasty dish. I always hesitate to use mustard when cooking being afraid that it will be the only thing you'll taste. This was not the case at all. I added taragon to the butter and needed to add more wine to the pan. Make sure to make gravy from the drippings. Thank you for a great dish.
I made this and it was good, but we like orange chicken better than lemon. I squeeze the juice of an orange in a bowl, add honey and thyme. put squeezed orange halves and one onion cut up in the cavity. Salt/Pepper chicken, Roast 375 degrees, last half hour pour orange juice mixture over chicken and baste til done. Makes a great sauce and aroma throughout the house is amazing.
LOVED it! The best chicken I have ever had! I have already recommended this to a friend!
I always add about 10 stems of fresh thyme to the cavity as well. Truss your chicken (tie the legs together and tuck under the wing tips towards the body) to get a more thorough cook.
YUM! This was great and so easy. I've made it twice, the first time changing nothing other than to add some garlic powder. The second time I made it I had a bunch of thighs and drumsticks to use up so I dumped them in the bottom of a baking dish and arranged the garlic and lemon around them, removing the liquid for the last 15 minutes of bake time so they weren't soggy. My husband, son and myself all agreed that this is a keeper and will be made often.
This is just simply amazing.. I don't like garlic, or wine, but given the other good reviews, I had to tried it, and LOVED it.. The chicken is so tender and has no overpowering flavors.. its so good, and so easy to make.. I made some simple gravy on the side for the chicken with 1 cup chicken stock, 3 tablespoons of flour and 1 tablespoon of butter.. will definately be making many more times..
This is an excellent recipe. I followed the directions exactly. My chicken browned very nicely and was delicious. The slight change that I made was that I added raw carrots and onions in large chunks to the roasting pan. They also cooked while the chicken roasted. They turned out tender with the flavor of the pan juices. Try this recipe; you won't be disappointed. Your chicken will look like a real chef made it!
easy and very moist. i used red wine because that is what i had. I also added more wine a few times throughout the cooking so the pan didn't dry out. After the Chicken was done I added some cornstarch/water to the pan juices and made some gravy that my family couldn't get enough of.
So yummy & easy! my kind of recipe. I used a non-stick pan, it worked perfectly. Thanks for sharing.
Used Chicken Broth instead of the Dry White Wine and it was still very delicious! Very Very Moist!! Will make again!
This is a question, not a review. I thought you were never supposed to us wine with cast iron skillets. Anyone have any info on that? Thanks!
I found this recipe while abroad and having to make a dinner for 10! It is fool-proof, delicious, and magically disappears! I was even using a wonky propane oven and it was juicy and flavorful. I served it with French pommes Anna (layered potatoes backed with butter, salt and pepper), a salad, and a delicious white wine! Thank you for this recipe!
Delicious! I made boneless chicken breast following this basic recipe and my boyfriend said I should make this the next time we have guests over. I'm excited to try on a whole chicken!
Very moist, very tender chicken. I only used bone-in breasts because we don't like dark meat and we remove the skin because we don't like that either. I just put the lemon, a little butter and garrlic cloves underneath the skin and the dijon on the skin. Next time I might put the mustard under the skin too, since a lot of that flavor was removed when I removed the skin. The flavor combo with the wine was good, though, so I'll make it again. I'm sure the leftovers will be good in chicken salad.
I got this recipe off the Rachel Ray show and have made it many time. Everyone loves it! The drippings also make a delicious gravy!You really have to pay attention to the size of your chicken and adjust time acordingly. A 4 lb chicken should be cooked 15 minutes longer than it states in the recipe. I have had people want the recipe from me, so that says it's good right there! Peggy
This came out amazing so juicy. I did use a thermometer to determine rather it was done. The cooking time was pretty close. Keep in mind cooking time are always going to vary somewhat because of different ovens. I made a mash of minced garlic and the butter and pushed it under the skin and rubbed the chicken with salt and pepper before the mustard. I did not have a lemon so I used a large vidalia onion. I also did not have white wine so I used red and it came our perfect.
Really tender and tasty! I made a mix of salt, pepper, and garlic powder to rub under the skin (since I don't like eating chicken skin) and placed key limes and minced garlic in the cavity of the chicken. Final touch - bits of butter under the skin, and of course, set the whole thing in the cooking liquid. Finger-licking good!
WOW!! I am known for the driest chicken around-but not anymore!!! luv this meal, even my kids loved it. I used grainy mustard on the skin, and white wine with chicken broth in roaster, then made the best gravy from the drippings.
This is one of the best roast chicken recipes ever. We wanted to take a spoon to eat the juice right out of the bottom of the pan. Moist, intense flavor, and easy. What more could you want?
Okay, this is one those extremely RARE, hard to find, magical mystery recipes. First, let me just say, WE LOVED THIS!!! I thought it sounded somewhat simple... well, simple maybe, but most definitely OUTSTANDING! As other reviewers noted, I have no earthly idea where the mustard flavor went, except into an awesome gravy! But honestly, I didn't measure the mustard, but rather liberally rubbed it on and we were amazed that there wasn't a "mustardy" taste to this chicken. Just a truly moist chicken on the inside and a PERFECT crispy skin on the outsdie. As I mentioned already, the gravy was phenominal. Thank you SO much for sharing this happy chicken recipe. It has made us happy indeed!
This was fantastic. You have to have time to make it because its close to 2 hours from start to finish, but this was awesome. My fairly picky kids ate it enthusiastically as did my husband-we'll make this many times over!
Made this last night for the fam. Don't have a cast-iron skillet any more (ordered a new one on Amazon last night!), so I used a dutch oven with the lid off. Ended up going about 1.5 hours total. Chicken was picked to the bone! Family really enjoyed it. Probably going to have to start making two...
Fabulous!!!! I made this tonight it was wonderfully flavored. Ijust over cooked it a tad bit, but the flavor is incredible!! I will be adding this to our monthly staple minus a few minutes cooking time! I added some extra lemon juice to the top of the chicken before putting on the dijon mustard. (I added extra mustard too) It is a definate must have dinner.
I need to try this one again. I beleive though that putting the chicken into a preheated pan is important to get the initial sear which is nice on a chicken to seal in juices. I would alternate it that way and add the wine about a minute after the chicken has had a moment to sear in the pan in the oven.
Deeeeelicious! The chicken was very moist. The only thing I had to change was the cook time. It took longer than the 1 and 15 min the recipe calls for. I'm assuming it was because the cavity of the chicken was stuffed full of lemons, onions and garlic.
GREAT! And smells amazing as it cooks. I do not let cook quite as long as called for.
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!!
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.
Great stuff but I didn't go by the recipe to the T. I minced garlic and added it with the dijon and lemon juice - then rubbed it all over the chicken, after it had marinated for a few hours. I also always roast my chicken at 425 for 1 hr and 10 minutes. Makes it tender, juicy and skin is crispy! Thanks for the happy chicken idea!! Made my family very happy!
Enjoyed this recipe as a first time WHOLE chicken cooker!! Very tasty and lots for lunch and dinner the next day for a two person household. Didn't have Dijon, so I used Honey BBQ sauce mixed with a little Worcestershire and it worked just fine. Of course with all recipes, I added more seasons like Garlic Salt, G. Powder and Oregano to taste. I added Carrots and potatoes the last 30 minutes of cooking. (picture number 6.) Will make again!!!
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!
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't make again.
Used chicken breasts and adjusted the amounts for my taste. Great combination of ingredients!
Okay, if you do this right, it comes out GREAT! I don't give 5 star reviews to just anything. This recipe totally deserves it. My roommates and I made this tonight following the recipe exactly, except we couldn't fit 2 whole lemons in there so I cut one into 4 pieces. Also, i spread the garlic (minced) around on the inside then put in the lemons. The only other thing we added was garlic powder to the skin but other than that nothing was changed. It was so good. We didn't cover it with foil for the 15 minutes after cooking. It was juicy and perfect. I also don't like mustard but you can't even taste it. it took 1 hour after the temp change and came out cooked all through. We also didn't have a cast iron skillet but have a sort of shallow wok thing and used that. So good and sooo worth the time it takes to cook.
The chicken turned out moist and delicious. I used chicken broth instead of wine. The reviews were helpful also. There seems to be a differnce of opinion on the temperature and length of time. One reviewer said she always roasts her chicken at 425 degrees for an hour and ten miutes. The last half an hour I turned it up to 425 degrees. It sped up the cooking time and it had a golden skin. It looked and taste great.
Very yummy. Made as directed and it turned out perfect. The skin had a hint of Dijan and the meat was as good as any roasted chicken I've had.
I'm not sure how happy the chicken was, but we certainly were! This is the best chicken we've ever had. Even the white meat was tender and juicy enough for my in-laws to eat; but not mushy like boiled chicken tends to get. I was tempted to skip the lemons & just splash a little lemon juice in the cavity, but I'm soooo glad that I decided to follow the recipe exactly. It wasn't easy shoving 4 lemon halves into the bird, but it eventually made a perfect fit with just enough room for the garlic. I normally substitute Sprite or 7upcook for wine; but for the sake of a true test, I used wine. I'll never use pop again. The wine added a flavor dimension without adding sweetness. The Dijon mustard sounded like a very strange ingredient, but I honestly didn't taste it in the finished product. This recipe is a keeper.
This was good. Too much garlic for my taste. My son and hubby thought it was very good. Cleanup was easy and it makes good gravy.
Never ever will I buy the pre-made rotisserie chicken again! This was my 1st time roasting a whole chicken so I was nervous but it turned out WONDERFULLY tasty and juicy. I added some thyme springs into cavity along with some quartered onions. I used coarse dijon mustard for the rub. I will try to salt & pepper under the skin and in cavity next time. Cooking time was about 20 min longer for me and I broiled for a teeny tiny bit at the end. Skin was crisp and the chicken was falling off the bone. Recipe is a major keeper.
This recipe is AMAZING! It takes little effort to prep and everyone in my family enjoys it! Even my 2 year old who is very picky and I cant get to eat anything munched on this! The only thing is that it defiently takes more then 1 hour to cook, I made that mistake the first time I cooked it, didnt start it till about 530 and we didnt eat until almost 9, other then that an aweseome recipe thanks for sharing!
This is my go to chicken recipe now. Foolproof and easy. Very tasty. Would not change a thing.
This recipe was so simple and easy. It was my first roast chicken... and it turned out great. Next time I will definitely add more seasoning. But this recipe gives you a very moist chicken!
THE CHICKEN THAT GOT AWAY This recipe is delicious, my husband is still talking about it 6 hours later and there isn't any chicken left. One leg I had to hide for lunch tomorrow, I didn't use the white wine. In its place I just used chicken broth, but the lemons set it off and the gravy I made, made me BEST COOK. I love all recipes.com
The best yet! My chicken turned out so good, it didn't even get a chance to get on a plate! I started to eat it right from the baking pan!
This was fantastic. Super moist with crunch skin. Only used 1 large lemon (quartered) and added 1/2 of a medium onion. Delicious.
Amazing roast chicken recipe. I added a 2 cloves crushed garlic to the Dijon mustard. Also had to add a bit more wine during the roasting.
i don't know what kind of 4lb chicken he used, but the 5lb chicken i had could only hold 1-1/2 lemons. that being said, i think 1/2 of a lemon would have been sufficient. make sure you don't season the bird until you apply the dijon, and make sure you season it almost to excess. i didn't have a cast iron skillet so i used my dutch oven (i adjusted my cooking time to let the bird brown more), mine came out of the oven a nice golden brown and was succulent.
This recipe was great. I used yellow mustard, minced garlic, and a sweet red wine and the ending result was awesome. Everyone in my family loved it!
Chicken came out somewhat tough and took a lot longer to cook than stated. It took probably 2 hours or so to get the proper 180 degree reading. I'm wondering if over stuffing it with lemons and garlic prohibited it from cooking faster. I think I'd rather put that stuff around the chicken next time. The other recipe I made on this site with butter basting the chicken came out much better.
This wash delish! The only thing I did differently was I actually put it in the slow cooker. I sat it on top of 4 bunched balls of aluminum foil and the chicken melted in my mouth after 8 hours. We strained the drippings and added cornstarch for the best gravy ever!
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!
I followed the recipe as written. The chicken was golden brown, looked delicious, and was very moist. However, it was bland. We couldn't taste the garlic or lemon.
this is my new go-to roast chicken recipe!my little twist? i use my cast iron pan to roast and for liquid, a split of champagne!
Flavor was really good and the chicken was extremely moist. The drippings also made awesome gravy!!
This is an easy, delicious recipe that we all love. Did have to adjust cooking time - added about 30 minutes or so. The skin comes out a wonderful golden brown and the flavor is divine. I am not a huge mustard fan so I was a bit skeptical, but the flavor was truly outstanding. The gravy had nice citrusy undertones. Have made it on several occasions, and it came out great each time. I highly recommend this recipe - make sure to use a cast iron skillet if you have one.
Really good! first time I roasted a chicken, and it was delicious. I roasted it with some potatoes in the same pan.
Fabulous!!! My husband said he could have eaten the entire chicken!! We will definitely have this again. I did add about 20 minutes to the cook time (made it 1 hour 20 minutes) due to the size of the chicken to ensure it was done based off of the comments from other reviewers.
I followed the recipe and it turned out GREAT!! The skin was crispy,and had lots of flavor.the meat was very tasty.My wife said it was the best meal I ever made(hint for valentines day guys).THe prep was SOOOOO easy,I served it with mashed potatoes and green beans,truly a great meal!!!!!
Made this bird on a whim for a Monday night dinner. Bird was moist all the way through the breast was "falling off the bone" tender. I was concerned with that much lemon in one bird would over whelm the flavor but to my surprise gave a a light subtle taste. I used the left overs to make a chick soup stock for my lunch this week. should be a good carry over. Best roast chicken recipe I have ever used bar none.
Great and easy roast chicken, though I put rosemary and a lemon half in the chicken along with the garlic halves to cook.
From the reviews, I was expecting something really special. The results for me were acceptable, but no 5 star recipe.
Such an easy and delicious recipe. The wine gives it such a nice and juicy flavor!
Great recipe! Followed almost exactly, had no dry white wine so used water with a splash of vinegar, worked out though cause end result was delish! Dijon mustard on the skin is amazing, I don't even like mustard...well now I found something that makes it taste great! Anyway, will definitely make again and will try with the dry white wine next time too.
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.
I guess its time for me to rate this recipe since I've been making it for about a year now :) This was one of the first recipes I saved to my recipe box and was quickly added to a regular rotation. I've made this with several white wines and it consistently turns out great! One time I didn't have any white wine & used apple juice (sounds strange I know) and it STILL turned out moist and yummy. I no longer measure the ingredients, just stuff the bird with garlic and lemon (you can also through in whatever fresh herbs you may need to use up, I've used left over rosemary from another recipe) eyeball the wine and slather on the Dijon evenly and about two hours later (I usually do five pounders) it's coming out great. I don't even use cast iron. So simple. So good. You can do a lot with the leftovers as well! :)
Used chicken broth instead (didn't have wine) and was still very good. Thanks for sharing.
Fantastic recipe - the chicken was perfectly crispy on the outside and juicy on the inside! Just a note - I had to add about 10 minutes to the cook time for my 4 lb. chicken.
I generally follow the recipe as written, except if there is an ingredient we just don't like. In this case it was so hot out I cooked my chicken on the indoor rotisarrie with ingredients as listed except for the wine. It was delicious and the left over chicken has a lovely light lemon aroma and flavour. Perfert for a salad of left overs with a Polynesian twist. Will definately make this again. The chicken with the mustard wash did not taste of mustard and I may use a combo of mustard next time a grainy on and the Dijon. The chicken turned out golden brown and looked as good as it tasted. Recommend this recipe - you'll love it.
Great recipe! Even my picky Daughter liked it. But don't let the pan drippings go to waste! While the chicken was resting, I took the cast iron skillet and, skimmed off as much chicken fat as I could (Be careful - the skillet will be hot). I then added a package of baby green and yellow beans with carrots, a teaspoon of garlic powder with chive and a teaspoon of onion power and stir fried until the pan liquid was reduced. Yummiful!!! Thanks for sharing a terrific recipe Chocolate - I'll definately make it again.
The chicken tasted good.I just didnt see where the lemon and garlic made any difference
It was okay i added an extra lemon and 1 onion cut in half. I should have added more dijon to the skin. The best roast chicken i made was Ina the Barefoot Contessa recipe.
This chicken was fantastic! I'm always a tad leery of cooking a whole chicken, but I love rotisserie chickens from the deli and wanted to try and create my own at home. I used a glass dish to bake it in and I only used 1 and 1/2 lemons. My only flaw was when I salt and peppered the skin, I guess I used too much salt, making it too salty. Not sure if the dijon mustard had anything to do with it, or not. I also ended up baking it closer to 1 hr. and 30 minutes. Loved this and will definitely make it again, I just won't use any salt!
Husband said it's the very best chicken I ever made. And I've cooked many a chicken in 23 years. Didn't have any lemon, so put about 3 tablespoons in the cavity. SO moist!!
I happened to have all the ingredients and needed a fast recipe that didn't require hours in slow cooker or lots of marinating time. This was perfect. Made as listed except i cut down the lemon to 1 and skipped the butter. Didn't miss it. was a little scared of the dijon mustard coating but when it was done you couldn't tell. The crust on the chicken was delicious and the chicken was very moist. we polishedi t all off. this is my new go to roast chicken recipe.
The taste of the chicken was good, the leftovers even better. Easy recipe, I used a baking dish instead of the skillet, turned out well. I did not use the Dijon mustard as I was afraid of the taste it would give the chicken. Used the butter, salt and pepper. Very juicy chicken.
I make this quite often as my family really enjoys it. My only change is I add fresh herbs (Italian parsley, basil and sage - all fresh from my garden) under the skin when I do the step with the butter being placed under the skin. So yummy.
Super yummy!!!!! HOWEVER...a few suggestions or alterations - I had a 5.5 pound chicken instead of a 4 pounder, and I could barely fit 2 lemon halves and 5 cloves and garlic in the cavity. Also, I ended up cooking the chicken for about 2 hours after the initial 15 minutes. Just make sure you check the temperature of the chicken with a thermometer as the recipe mentions. Once finished, chicken was VERY moist, and tasty. The dijon mustard was not noticeable and I think added nice coloring to the outside of the chicken.
I happened to have all the ingredients and needed a fast recipe that didn't require hours in slow cooker or lots of marinating time. This was perfect. Made as listed except i cut down the lemon to 1 and skipped the butter. Didn't miss it. was a little scared of the dijon mustard coating but when it was done you couldn't tell. The crust on the chicken was delicious and the chicken was very moist. we polishedi t all off. this is my new go to roast chicken recipe.
This was the best! I could only fit one lemon, so i was glad i didn't cut both in advance. I add some whole carrots, cut in half lengthwise and some onion to the white wine. Didn't have a cast iron pan and used a regular baking dish. One of the best recipes I've tried on this site. Thanks, it's a keeper.
I added garlic to outside and made in a ceramic lined DUTCH OVEN (no acid in cast iron) The flavors are settle but the chicken is the juiciest I've ever made. Shared this recipe with coworkers
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.
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.
We only had red wine, but it was really tasty. We used a Dutch oven with the lid off until it got a little too close to dark. It is very flavorful. Mustard seemed odd, but it works.
