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.
This chicken came out beautifully! I had to make a few modifications, by necessity. First of all, the chicken I used was a bit smaller than the recipe called for, so I only used one lemon, which I cut into quarters. I also put a small chunk of onion in the cavity as well. The other modification I made was that the only white wine I had in the house was a plum wine, which was very sweet. However, the chicken still came out wonderfully, and didn't taste overly fruity or sweet. It was moist and didn't have an overpowering lemon, or garlic, or mustard flavor. In fact, the skin didn't taste like mustard at all. This is good news for anyone (like our family) who isn't too keen on Dijon mustard flavor. - 21 Feb 2011 (Review from Allrecipes US | Canada)
While it was very tasty, I think the recipe should state a cooking time of at least 1-1/2 hours. It took us 2 hours to get a 3.8 lb bird cooked because we took it out after 1 hr and had to put it back in. After another 30 minutes it still wasn't done. I'll either increase the temp or the cooking time next time. - 28 Feb 2011 (Review from Allrecipes US | Canada)
I followed this recipe almost exactly which I rarely do and it turned out awesome! I did make a salt/pepper/garlic powder mix and rubbed under and on the skin prior to the Dijon. I had Trader Joes well known "two buck chuck" chardonnay on hand to use for the white wine. My family loved it and I will make this again. - 19 May 2010 (Review from Allrecipes US | Canada)