Jacques Pépin'S Quick-Roasted Chicken – a delicious recipe with chicken, garlic, mustard, white wine, extra-virgin olive oil, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 450u00b0F. In the meantime, place the chicken on a cutting board breast-side down and, using kitchen shears, cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly onto the breastbone until the chicken flattens. Using a sharp knife, slash partway through both sides of the joint between the thigh and the leg. Do the same for the joint between the wing and breast.
2
2
3
Combine the remaining ingredients in a bowl and whisk well to combine. In a large over-proof skillet, place the chicken skin-side down and pour half the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce onto it.
4
3
5
Place the skillet over high heat for about 5 minutes, until the chicken begins to sizzle and brown. Transfer to the oven and roast for about 30 minutes until the skin is crackly and the chicken is cooked through. Allow to rest for 5 minutes before carving.
222
kcal
Calories
8
g
Fat
34
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: One 4-pound chicken, 4 large garlic cloves, minced, 2 tablespoons Dijon mustard, 2 tablespoons dry white wine, and more.
Yes, Jacques Pépin'S Quick-Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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