Perfect roast chicken

    1 hour 45 min

    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.

    233 people made this

    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

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:15min resting  ›  Ready in:1hr45min 

    1. Preheat an oven to 220 C / Gas 7. Pour the wine into a 25cm or similar sized cast-iron frying pan; set aside.
    2. Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast.
    3. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron frying pan.
    4. 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.
    5. 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.

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    Reviews & ratings
    Average global rating:

    Reviews in English (172)


    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)