Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
4.5
(28)
The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. What to drink: Crisp, full-bodied white wine like Chablis or unoaked Chardonnay from California.
Ingredients
Makes 6 servings
Step 1
Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
Step 2
Let chickens stand at room temperature 30 minutes. Sprinkle chickens generously inside and out with salt and pepper; let stand 30 minutes longer.
Step 3
Preheat oven to 400°F. Place chickens on rack set in large roasting pan. Tie legs together to hold shape. Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens. Roast chickens until juices run clear when fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
Step 4
Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.
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Reviews (28)
Back to TopAbsolutely wonderful! Even my picky teenage daughter liked it. A great chicken salad for food lovers!
ChefTrish70
8/9/2010
This had great flavor, and a lot of possibilities to explore in the future. Eventhough I marianated a 4lb. bird for only 30 min. results were still yummy. (I'll try salad next time.) Switched around a little due to ingredients on hand- added 1TB+ honey, and lime juice, omitted the sage, used dried thyme and fewer cloves. Worth for sure checking out- I plan on making it a staple!
Wendy1warren
7/12/2010
Super yummi! I was having a dinner party for 14, so I sub'd chicken thighs for the whole chicken and used horseradish-dijon. I served it on top of cracked pepper linguine with green beans... It was delicious and all the guest raved about the flavor!
leslie242
Bay Area, CA
3/3/2010
I tried this recipe with bone-in chicken breasts. It sounded like a great make-ahead recipe. I wasn't sure what the recipe meant by "crushed" garlic, so I just smashed it. It smelled divine while it was cooking, but it was not an attractive dish. The herbs were all brown and looked totally unappetizing. I'm surprised no one else mentioned it. I'll try the recipe one more time (hubby suggests I put all the herbs on the underside of the chicken while baking...) but I don't think I'd consider it "company worthy".
Anonymous
10/29/2008
Love this recipe. Simple and flavorful. I love the Frisee and Fingerling salad as well.
Anonymous
Cattail Creek
4/15/2008
I made this in 2006 when the recipe first came out. It was fantastic--the best chicken recipe I have ever made. I used cut up whole bone-in chicken, but would love to make it with a whole chicken for presentation purposes. Anyway, I did not save the recipe and just spent two days searching through the archives to find it again--that's how much I liked it. I thought the frisee salad was wonderful also!
karadouma
MI
3/23/2008
我丈夫吃了一口,说,make this again! I thought it was very good, though perhaps not the be all and end all of chicken dishes. Definitely will do it again, though.
Anonymous
Franklin, MI
11/30/2007
This dish was excellent. My boyfriend is extremely difficult to cook for and he loved it! I used bone in chicken breasts, and I also added honey and soy.
jkippy
Boston, MA
7/27/2007
i made it with bone-in-skin on breasts, marinated over night in zip lock bags and cooked on a slow grill. turned out nice and moist, great flavor and virtually no clean up. like others i added some honey and soy sauce. i also just added the rosemary and sage to the marinade. this is so flexible that i'll definitely make it again.
koechincal
dana point
5/20/2007
My family and I loved this recipe. I cooked one 8 pound chicken instead of two 4 pound chickens. I used a bouquet of poultry herbs. I minced herbs and garlic with my food processor and added to the mustard marinade. The flavor was wonderful. However, next time I plan on doubling the Dijon mustard and maybe adding a bit of honey. I will definitely be making this dish again. DELICIOUS!!!!!
JoynCookn
MI
1/21/2007
cut marinade by 1/3, used 5 chicken legs w thighs attached, trimmed but not skinned. didnt have fresh herbs, used dried rosemary and thyme. delicious. quick too.
Anonymous
Calgary, AB
10/22/2006
This recipe was delicious, and I have served it many times to my family and friends. Everyone loves it!
Anonymous
chicago, IL
9/14/2006
Excellent recipe that is simple to prepare yet delicious enough for company. Per other recommendations, I added a bit of honey, used chicken breasts and grilled on the BBQ. I served with mashed sweet potatoes seasoned with butter & fresh thyme. Delicious!!!
Anonymous
Morgan Hill, CA
7/20/2006
This recipe was fantastic. I used skinless chicken thighs, and cut down significantly on the olive oil, in both the marinade and the salad ingredients. This was different and company worthy.
Anonymous
Newtown, PA
6/7/2006
Easy recipe that tastes more complicated than it is. I used boneless chicken breasts and grilled on the BBQ and got raves from guests.
Anonymous
Morgan Hill, CA
6/5/2006
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