Whole-chicken recipes don’t have
to be saved for Sunday suppers.
This hands-off Mustard-Glazed
Roasted Chicken is ready in
a little over an hour.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Instructions
Preheat oven to 425°.
Place chicken, breast side up,
in a 10-inch cast-iron skillet; pat
chicken dry with paper towels.
Stir together melted butter,
mustard, 1 teaspoon salt, and
1 teaspoon pepper in a medium
bowl. Gently loosen skin from
chicken, keeping skin intact. Rub
half of butter mixture under skin.
Place dill sprigs under skin; secure
skin with wooden picks. Tie legs
together with butcher’s twine.
Drizzle chicken with remaining
butter mixture. Place potatoes and
onions around chicken. Pour wine
over potatoes, and sprinkle with
remaining ½ teaspoon salt and
remaining ½ teaspoon pepper.
Bake for 40 minutes. Cover chicken
with foil, and bake until a meat
thermometer inserted in thickest
portion registers 165°, about
20 minutes more. Let stand for
20 minutes before serving.
Garnish with dill and salt,
if desired.
