1/3 Photos of Pan Roasted Chicken With Lemon and Whole Grain Mustard
This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!
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Units: US | Metric
- 1 (3 lb) frying chickens, butterflied
- 1 sprig fresh flat leaf parsley or 2 fresh basil leaves or 1 sprig rosemary
- salt & freshly ground black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 cup chicken stock
- 2 large lemons, juice of (6 to 8 TBS)
- 2 tablespoons whole grain mustard
- 4 tablespoons unsalted butter, cut into several pieces
- 1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil
- 1Preheat oven to 450*F.
- 2Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
- 3Insert the parsley sprig, basil or rosemary under the skin.
- 4Season the chicken generously on both sides with salt and pepper.
- 5Heat an oven-proof skillet large enough to hold the chicken over high heat.
- 6Add the olive oil and swirl it in the skillet.
- 7As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
- 8Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
- 9Carefully turn the chicken skin side up.
- 10Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
- 11When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
- 12Pour off all but a thin glaze of fat from the skillet.
- 13Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
- 14Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
- 15Turn down the heat and add the mustard, stirring briskly with a wire whisk.
- 16Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
- 17Season to taste with salt and pepper and stir in half of the parsley or basil.
- 18To serve, spoon the sauce into the centers of two to four heated plates.
- 19With a large sharp knife, cut the chicken into two halves or four equal pieces.
- 20Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.
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Nutritional Facts for Pan Roasted Chicken With Lemon and Whole Grain Mustard
Serving Size: 1 (458 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1859.3
- Calories from Fat 1272
- Total Fat 141.3 g
- Saturated Fat 46.3 g
- Cholesterol 576.9 mg
- Sodium 826.1 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 0.9 g
- Sugars 3.5 g
- Protein 131.3 g