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

My mom roasted a lot of chicken seasoned with herbes de Provence during my childhood. This version also incorporated dijon mustard and was quite delicious. Splitting the chicken prior to roasting significantly reduced the cooking time.

This recipe was adapted from Food and Wine, contributed by Jacques Pepin. I increased the amount of garlic and reduced the roasting temperature. We ate it with roasted potatoes and roasted broccoli- which I cooked simultaneously in the same oven. I also served it with sautéed kabocha squash. It was quite a feast! 🙂

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.

Garlic Parmesan Chicken Lasagna Bake

I love dishes that use rotisserie chicken meat. Not only is it a time-saver, but the meat is really flavorful. This cheesy casserole is a cross between a lasagna and a chicken pot pie… basically combining the two ultimate comfort food dishes. It was great! 🙂

This recipe was adapted from A Pinch of Yum, via The Richmond Avenue. I used Herbes de Provence instead of poultry seasoning, increased the amount of garlic and chicken, and used panko instead of seasoned breadcrumbs.

It would be wonderful with a green salad on the side. We ate it with roasted asparagus!

Yield: Serves 8

For the Lasagna:

• 15 no-boil lasagna noodles, or more, if necessary
• 3 to 4 cups shredded rotisserie chicken meat
• 12 ounces frozen organic peas
• ½ cup finely grated Parmesan cheese
• ½ cup coarsely grated Swiss or Gruyere cheese
• 1 cup water
• ¼ cup panko breadcrumbs
• fresh thyme or parsley, for the topping, optional

For the Sauce:

• 6 T butter
• 8 large cloves of garlic, minced
• 6 T all-purpose flour
• ½ tsp Herbes de Provence
• 3/4 tsp coarse salt, or more to taste
• 5 cups milk (I used a combination of 1% & 2%)

1. Preheat the oven to 400 degrees, preferably on convection.
2. Melt the butter in a large saucepan over medium heat.
3. Add the garlic and saute until fragrant, about 30 seconds. (Stir continuously to avoid burning because burnt garlic will taste bitter.)
4. Add the flour, Herbes de Provence, and salt. Whisk and cook for 1-2 minutes.
5. Add the milk, one cup at a time, whisking after each addition and allowing it to thicken slightly each time before adding the next cup. When the sauce is smooth and thick, remove from heat and set aside. Taste and adjust seasoning, as desired.
6. Grease a 9×13 pan with cooking spray. (I used a ceramic pan.)
7. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, ¼ cup Parmesan, ⅓ cup water, and 1 1/2 cups sauce.
8. Repeat this layer once more.
9. Lastly, top with a third layer of broken noodles, ⅓ cup water, 1½ cups sauce, and ½ cup Swiss cheese.
10. Spray the underside of the foil with cooking spray. Cover the casserole with the foil and bake for 40 minutes.
11. Remove foil, sprinkle evenly with breadcrumbs, and bake for an additional 10 to 15 minutes, or until the top is golden brown and bubbly.
12. Sprinkle with fresh thyme or parsley, if using. Let stand 10 minutes or more before cutting and serving.

One Year Ago:

• Rigatoni & Cauliflower Al Forno

Two Years Ago:

• Baked Orzo, Bacon, Feta, & Spinach Custard

Three Years Ago:

• Roasted Butternut Squash and Bacon Pasta
• Butternut Squash and Sage Risotto