Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

Yield: Serves 6

  • One 4 to 4 1/2-pound chicken
  • 8 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T dry white or red wine
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 tsp Tabasco (I used Chipotle Tabasco)
  • 1 tsp herbes de Provence
  • 1/2 tsp coarse salt
  1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
  2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
  3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
  4. In a bowl, mix all of the remaining ingredients.
  5. Turn the chicken breast down and spread it with half of the mustard mixture.
  6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
  7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
  8. Cook the chicken until it starts to brown, 5 minutes.
  9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
  10. Let the chicken rest for 5 minutes.
  11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Note: The chicken can be prepared through Step 2 and refrigerated overnight.

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,340 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Ravneet Gill's Perfect Chocolate Chip Cookies
Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ina Garten's Easy French Apple Tart
Cauliflower Gratin
Ottolenghi's Baked Rice
Bread Machine Brioche
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Oatmeal Snickerdoodles
One-Pan Orzo with Spinach & Feta
Foodista Food Blog of the Day Badge
%d bloggers like this: