• 4servings
  • 105minutes
  • 638calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, D
MineralsNatrium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 125ml dry white wine

  2. 2 lemons, cut in half

  3. 6 large cloves garlic

  4. 1 (1.8kg) whole chicken

  5. 1 1/2 teaspoons cold butter

  6. 2 tablespoons Dijon mustard

  7. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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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