Quick Roasted Chicken

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Soy sauce

  Regular sodium, Shoyu

  1 tsp or 5g

• 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 oven to 450 degrees F. While preheating, place the chicken on a cutting board breast-side down and cut along either side of the backbone to remove it. Flip the chicken over and press gently but firmly on 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. Combine the remaining ingredients in a bowl and whisk well to combine. In a large oven-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.
3. 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.

Similar Foods

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