Mustard Roasted Whole Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4-pound chicken4 large garlic cloves, minced2 tablespoons Dijon mustard2 tablespoons dry white wine2 tablespoons extra-virgin olive oil1 teaspoon herbes de Provence1/2 teaspoon saltOptionally, for pan gravy:1/2 c. white wine1 T. flour1/2 c. water
Preheat the oven to 450°F. In the meantime, place the chicken on a cutting board breast-side down and, using kitchen shears, cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly onto the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.
Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it.
Place the skillet over high heat for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.
If desired, make gravy. Start by removing the chicken from roasting pan. Place pan over med hi heat and deglaze with additional 1/2 c. white wine. Whisk flour and water together and add to pan. Stir slowly till thickened and lump-free. Serve with chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it.
Place the skillet over high heat for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.
If desired, make gravy. Start by removing the chicken from roasting pan. Place pan over med hi heat and deglaze with additional 1/2 c. white wine. Whisk flour and water together and add to pan. Stir slowly till thickened and lump-free. Serve with chicken.
Number of Servings: 8
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 156.5
- Total Fat: 6.2 g
- Cholesterol: 68.0 mg
- Sodium: 169.2 mg
- Total Carbs: 0.4 g
- Dietary Fiber: 0.0 g
- Protein: 21.4 g
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