Quick Roasted Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Made from soy (tamari)

  1 tsp or 6g

• Salt

  Table

  ½ tsp or 3g

• Garlic

  Raw

  4 clove or 12g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• White wine

  Alcoholic beverage, table

  1 fl oz or 29g

• Chicken, meat and skin

  Broilers or fryers, raw

  1 whole chicken or 920g

Directions

1. Preheat the oven to 450°F.
2. Place the chicken breast-side down on a cutting board and remove the backbone by cutting along either side. Flip the chicken over and press firmly on the breastbone to flatten. Slash partway through the joints between the thigh and leg, and the wing and breast.
3. In a bowl, whisk together olive oil, soy sauce, salt, garlic, Dijon mustard, and white wine. Place the chicken skin-side down in a large oven-proof skillet and pour half of the sauce over it, rubbing it into the flesh. Turn the chicken over and pour the remaining sauce on top.
4. 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 to 165°F.
5. Let rest for 5 minutes before carving and serving.

Similar Foods

• Quick Chicken Cacciatore
• Quick Mediterranean Chicken
• Quick Buffalo Chicken Salad
• Quick and Easy Chicken Noodle Soup
• Quick and Easy Chicken Salad Sandwich
• Roasted Za'atar Chicken