Simple Bistro Style Roast Chicken
Simple Bistro Style Roast Chicken. Dark golden crispy skin and tender juicy meat makes this chicken a weekly must.
Ingredients
- 1- 4 lb give or take chicken (giblets, etc, removed if inside the cavity)
- 4 Tbsp butter melted
- 2 1/2 Tbsp dijon mustard
- pinch of salt
- pinch of pepper
Instructions
- Pre-heat oven to 375 degrees F
- You will need a dutch oven or high sided fry pan
- Butter or oil dutch oven/pan set aside
- Add the dijon mustard, salt, pepper to the melted butter. Stir to combine, mixture will thicken.
- Starting with the breast side, gently lift the chicken skin being careful not to break it, next put about 1 tbsp of mustard mixture under the skin on each side, massaging it around to cover as much as possible.
- Flip the chicken and repeat on the back side.
- Using whats on your hands massage the mustard mixture on top of the skin on the back side.
- Salt and pepper the top of the back side of chicken.
- Place chicken into prepared pan breast side down.
- Save remaining 1 Tbsp mixture for when you flip the chicken to rub on top of skin on the breast side.
- Bake chicken for 45 minutes.
- After 45 minutes flip the chicken over, careful that the underside skin is not sticking to the pan.*
- The breast side should now be facing up and you can rub remaining mustard mixture on top, salt and pepper the chicken again and roast for another 45 minutes or until juice run clear.**
- Allow to rest for 10 minutes. Cut and serve.
Notes
*When getting ready to flip the chicken be careful that underside skin does not stick and rip. Before flipping I move the juices around in the pan gently to help release anything that may stick. If skin does tear its ok but avoid if possible.
** Roast until juices run clear - this means no blood in the juices. If you see blood cook in additional 10 minute intervals until juices run clear. If using a larger bird adjust roasting time and mustard mixture as needed.
** Roast until juices run clear - this means no blood in the juices. If you see blood cook in additional 10 minute intervals until juices run clear. If using a larger bird adjust roasting time and mustard mixture as needed.
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