About this recipe:A super-moist, tender and well-flavoured roast chicken. Chicken is rubbed with Dijon mustard and roasted in a cast-iron frying pan with white wine. Serve as an alternative roast for Sunday lunch or Christmas dinner.
Serves: 4 - 6
125ml dry white wine
2 lemons, cut in half
6 large cloves garlic
1 (1.8kg) whole chicken
1 1/2 teaspoons cold butter
2 tablespoons Dijon mustard
salt and pepper to taste
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Preheat an oven to 220 C / Gas 7. Pour the wine into a 25cm or similar sized cast-iron frying pan; 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 frying pan.
Roast the chicken in the preheated oven for 15 minutes, then reduce heat to 180 C / Gas 4 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 82 degrees C.
Remove the chicken from the oven, cover with a doubled sheet of foil and allow to rest in a warm area for 15 minutes before slicing.
Watch our video to see how to make a perfectly roasted chicken every time. Watch now!