Okra pickles with a wonderful smokey taste and some spice. a wonderful addition or snack.
| Prep Time: | 5 mins |
| Cook Time: | 1 hr 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 4 |
| Yield: | 1 roast chicken |
Ingredients
- ½ cup dry white wine
- 2 lemons, cut in half
- 6 large cloves garlic
- 1 (4 pound) whole chicken
- 1 ½ teaspoons cold butter
- 2 tablespoons Dijon mustard
- salt and pepper to taste
Instructions
- Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
- 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.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 198 mg |
| Dietary Fiber | 3 g |
| Protein | 62 g |
| Saturated Fat | 11 g |
| Sodium | 389 mg |
| Sugars | 0 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very juicy and well cooked. I would say maybe rub some spices on the inside meat of the chicken as well. Furthermore, maybe also occasionally baste the chicken so it stays moist.
I made this chicken once before and am making it again now as I write this. Up until the last time I was using a beer butt chicken recipe whenever I wanted roast chicken, which I really liked, but I decided to try this on a whim. My husband said it was the best roast chicken I had ever made and I really liked it, too. Considering that it’s way easier than finagling a beer can up the rear end of a chicken and trying to prop to up on its legs, AND it tastes better…. well I probably will be making it this way from now on. It’s not overly mustard-tasting, it’s just right. Update— this has become my go to whole chicken recipe. Delicious every time. One thing I want to add to my review is that it NEVER takes the amount of time the recipe says. It’s always almost 2 hours total (as opposed to 1 hr 15 min) until everything is cooked through. So I’ve learned to start it way earlier than I used to.
It was good.
This was really good; I liked the flavor of the “crust” made by the Dijon on the chicken plus it was very moist. However; we too had to nearly double the cooking time. I do wonder if I had poured the wine in the cast iron, heated and did a quick semi-sear to the bottom of the chicken – if that would have sped things up? Made with Greek Lemon Potatoes + Greek Horiatiki Salad from this site and it was a very nice, almost special feel to the meal. Thank you!
Easy to make. The chicken was good and juicy!
I think whatever chicken used in the original must have been on steroids! No way could I fit one lemon in the cavity, let alone two! Yes, it was a four pound chicken.
I changed out a couple of things to use what I had on hand. Instead of a whole chicken, I used chicken breasts. Instead of white wine, I used Sherry, and instead of brown or dijon mustard, I used honey mustard, giving it a subtle sweetness.
Looks nice I will try it. I have done before though something different.
Happy Roast Chicken made my whole family happy! I like that it doesn’t call for very many ingredients and is very simple and quick to put together. I prepped it the evening before and wrapped it tightly with plastic wrap in the fridge. I did prepare it differently than instructed. I chose to spatchcock the chicken and roast it on a bed of carrots and Vidalia onions, which gave us more flavor and a tasty side dish to go with it. I think the amounts of garlic and Dijon called for were spot on. This recipe is a crowd-pleaser and full of flavor – perfect for a weeknight meal with some quick side dishes or a Sunday dinner with mashed potatoes and all the trimmings.
Was looking for an easy way to roast a chicken and this was it! The chicken was nicely browned on the outside and juicy on the inside. Omitted the mustard because our kids wouldn’t like it, but added rosemary and with the butter the result was a hit. Will be making this again!
….ooops….it posted before I finished my comment! This turned out absolutely fabulous….very savoury, great sauce from the pan drippings, just cooked it longer at 325 after the initial high temp. I made it in my go to Emile Henry flame top Brazier…it’s great for almost anything, and goes from stove top to oven, to the table. If you watch the video, the “cast iron” pan used is likely a Le creuset product, which has a black enamel coating on the cooking surface, and is cast iron underneath that. When adding an acidic ingredient, like wine, never use it with “naked” cast iron, as it affects the seasoning of the pan, and the flavour of your food. I think the instructions should have mentioned this. In any case, an amazing roast chicken, and so very easy!
It’s important for the chicken to get to room temperature before cooking.
My family can’t get enough of this! However I add onions and rosemary to the recipe!
Was moist and delicious. Did it as written. I would prefer a little more seasoning so may play with it next time.
Wife and I thought it was the best baked chicken yet! I made it like the recipe, but really didn’t measure things; for example, I think I used two Tablespoons of butter (3x the recipe)! Sliced each Tablespoon into 3 patties that I push up under the breast skin, and it came out perfect. Also used spicy brown mustard, which I didn’t measure either (Publix equivalent of Dejon?)… Really delicious!
We made this exactly as it was described and it was great. The chicken was moist and tender. The only thing, as most reviews mentioned was it needed another 15mins or so to reach the required internal temperature. We will make it again.
Followed the directions to the T and the reviews by adding garlic powder and this was best chicken I ever made. Kids kept coming back for more. Will def keep this one. Very juicy and flavorful. Oh yeah….had to use minced garlic.
Recipe same; no changes made!
The chicken was very tasty and moist. I’ll definitely be making this again
Love it Made It before
Really a great recipe! we used olive oil and herbes de provence under the breast skin instead of butter