Happy Roast Chicken

1. 1

   Preheat an oven to 425 degrees F (220 degrees C).

2. 2

   Pour the wine into a 10-inch cast-iron skillet; set aside.

3. 3

   Place the lemon halves and garlic cloves into the cavity of the chicken.

4. 4

   Slide half of the butter underneath the skin of each breast.

5. 5

   Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper.

6. 6

   Place into the cast-iron skillet.

7. 7

   Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more.

8. 8

   An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).

9. 9

   Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

* Per serving · 4 servings · Values may vary.

No additional tips available.