Quick-Roasted Chicken with Mustard and Garlic
For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
The chicken can be prepared through Step 2 and refrigerated overnight.
Mashed potatoes.
Aromatic Loire Valley red.
I've watched Jacques make this recipe on PBS several times. He says to roast at 425 degrees, not the 450 degrees written in this recipe. A difference of 25 degrees could result in a dry chicken, so I think I follow the instructions from his lips. ;-)
This felt more like something you'd grill rather than oven roast; and I'd be interested to see how it fared.. It was pretty good however [I also used the mixture as a kind of marinade.. splashing it on and then wrapping the chicken with plastic wrap for about 8 hours].
Can never get enough of this recipe---DELISH!!!!!! Always gets rave reviews! I also discovered Herbs de Province because of this recipe and it's amazing. :D