Mustard Roast Chicken
A comforting French‑style roast chicken baked with baby potatoes, lardons, and a rich Dijon‑wine‑cream sauce. The whole bird cooks together with the potatoes in one pan, delivering juicy meat and buttery vegetables for a satisfying dinner.
Recipe by Isabelle Dunn· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
1 hr 15 min estimated total time for 4 servings.
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Ingredients
- 1 whole chicken
- 1 1/10 lb baby potatoes
- 3 1/2 oz lardons
- 2 tbsp Dijon mustard
- 0.42 cup white wine
- 0.42 cup cream
Instructions
- 1Preheat the oven to 392°F (400°F).
- 2Season the chicken pieces generously with salt and freshly ground black pepper.
- 3In a large oven‑proof pan, spread the baby potatoes in an even layer and scatter the lardons over them.
- 4Arrange the seasoned chicken pieces on top of the potatoes and lardons, skin side up.
- 5Brush the Dijon mustard evenly over the chicken pieces, ensuring each piece is coated.
- 6Pour the white wine into the pan, allowing it to mingle with the potatoes and lardons.
- 7Add the cream, stirring gently to combine with the wine and create a creamy base.
- 8Place the pan in the preheated oven and roast for about 60 minutes, or until the chicken reaches an internal temperature of 167°F (165°F) and the potatoes are fork‑tender.
- 9If the chicken skin is not golden enough, switch the oven to broil for the last 3‑5 minutes, watching closely.
- 10Remove the pan from the oven and let the chicken rest for 5 minutes before serving, allowing the juices to redistribute.
- 11Serve the chicken pieces with the roasted potatoes and spoon the pan sauce over the top.
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Frequently asked questions
- How long does it take to make Mustard Roast Chicken?
- About 1 hour 15 minutes in total: 15 minutes of prep and 1 hour of cooking.
- How many servings does this Mustard Roast Chicken recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Mustard Roast Chicken recipe come from?
- It was shared by Isabelle Dunn on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.