Quick Roast Chicken with Mustard and Garlic

Susan Wong


This is my new favorite roast chicken recipe. It's flavorful, cooks up in about 35 - 40 min. and most of the ingredients are already in your pantry.
Stop by my blog "Cook with Susan" anytime for more recipes at susan-thinkingoutloud.blogspot.com

pinch tips: How to Debone a Chicken


4 - 6


10 Min


40 Min


4 lb
whole chicken, split down the back
4 clove
garlic, minced
2 Tbsp
dijon mustard
2 Tbsp
dry white wine
2 Tbsp
olive oil, extra virgin
1 Tbsp
soy sauce
1 tsp
tabasco hot sauce
1 tsp
herbes de provence
1/2 tsp
kosher salt

Directions Step-By-Step

Visit my blog to see the original post I did when I made this chicken, as well as, a few helpful hints to assit you in prepping your chicken, so you can make this dish with ease. susan-thinkingoutloud.blogspot.com/....
Preheat oven to 450 degrees.
Using poultry shears, cut along each side of the chicken backbone and remove it. You could ask your butcher to do this or you could use parts instead.
Turn the chicken breast side up and press on the breast bone to flatten the chicken. 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 breast also.
In a bowl, mix all of the remaining ingredients. Turn the chicken breast side down and spread it with half the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
Set the skillet over high heat and cook the chicken until it starts to brown, 5 min. Transfer the skillet to the oven and roast chicken for 30 - 35 minutes or until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 min. before serving.

About this Recipe

Course/Dish: Chicken, Roasts
Other Tags: Quick & Easy, For Kids, Healthy