I only blog about recipes that are my FAV’s. I have to have made them multiple times and the whole family love them (if not, then I must REALLY REALLY like it!) And this one fits the bill all around. SO DELICIOUS and super easy! Love when that happens!!
After finding this recipe about 8 times around the internet all from people RAVING about it and the creator, Jaques Pepin, i quickly realized I NEEDED to make it.
Active cooking time: 20 mins
Total time: 1 hour
a 4-pound whole chicken
4 large garlic cloves minced
2 T Dijon mustard
2 T dry white wine
2 T EVOO
1 T soy sauce (I used Bragg’s Liquid Amino Acids)
1 tsp Tabasco (I used Red’s Hot Sauce)
1 tsp herbes de Provence (found in the spice isle)
1/2 tsp salt
1. Preheat the oven to 450°. Using poultry shears, cut along each side of the chicken backbone and remove it. 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 join between the wings and the breast.
(Tip: I used Cutco Super Shears and Butcher Knife… I ❤ that company!)
2. In a bowl, mix all of the remaining ingredients. Turn the chicken breast down and spread it with half of the mustard mixture. Set the chicken in a large skillet skin side up; spread with the remaining mixture.
(Tip: I used cast iron so I could put in the oven later)
3. Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.
Make ahead: the chicken can be prepared through step 2 and refrigerated overnight.
This was absolutely DELICIOUS the first time and EVERY time we made it. We have also made it with just chicken legs (no cutting required.) *See pic above. Comment below or tag me on a pic in Facebook and let me know how you liked it!