Poulet Rôti à la Moutarde (Roast Chicken with Dijon Mustard)
Why this recipe works
- Built-in pan sauce: White wine, roasted shallots, garlic and chicken juices reduce into a savoury sauce without needing a separate stock.
- Tangy but rounded: Dijon mustard cuts through the richness of the roast chicken, while butter and pan juices soften its sharpness.
- Classic roasting method: Roasting the chicken over aromatics lets the meat stay juicy while the tray ingredients deepen in flavour.
Get the most out of this recipe
Timing notes
- Rest before carving: Allow the chicken to rest for the full 10 minutes so the juices redistribute and the meat carves cleanly.
- Serve after reducing the juices: Reduce the pan juices while the chicken rests, then serve the sauce warm with the carved meat.
Ingredient notes
- Use a good Dijon: Dijon mustard is central to the flavour, so choose one with clean acidity and a smooth, savoury heat.
- Fresh herbs suit the roast: Fresh thyme perfumes the cavity and roasting tray more gently than dried herbs, which can taste sharper on the skin.
- Choose a dry white wine: A dry white wine keeps the sauce savoury and bright rather than sweet.
Common mistakes
- Watch the mustard coating: Mustard can darken before the chicken is fully cooked; if it colours too quickly, reduce the oven to 190°C (375°F) for the final stage.
- Check the thigh: Use a thermometer in the thickest part of the thigh and cook until it reaches 75°C (170°F).
- Do not carve immediately: Cutting straight away releases more juices onto the board and can make the breast meat seem drier.
Make-ahead tips
- Prep the aromatics early: Peel the shallots, halve the garlic and mix the mustard with the oil ahead of time, then coat the chicken just before roasting.
- Freeze with sauce: Leftover carved chicken freezes best with a little pan sauce to help protect the meat as it reheats.
- Reheat gently: Defrost overnight in the fridge, then reheat in a 180°C (355°F) oven until piping hot.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F). Pat the chicken dry, then season all over with the fine sea salt and black pepper.
- Mix the Dijon mustard with the olive oil. Rub it all over the chicken, then dot the unsalted butter over the top and tuck a few thyme sprigs into the cavity.
- Halve the garlic head across the middle. Put the shallots and garlic into a roasting pan, set the chicken on top, and scatter over the remaining thyme.
- Pour the dry white wine into the roasting pan around the chicken. Roast for 60 minutes, basting once or twice, until the skin is golden and the juices run clear; the thickest part of the thigh should read 75°C (170°F).
- Transfer the chicken to a board and rest for 10 minutes. Spoon off excess fat from the pan if needed, then pour the pan juices into a saucepan and simmer for 3 to 5 minutes until slightly reduced and glossy.
Recipe notes
Tips
- For the juiciest result, let the chicken rest the full 10 minutes before carving so the juices settle back into the meat.
- If the mustard coating starts to darken too quickly, turn the oven down to 190°C (375°F) for the final 15 minutes.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the chicken reaches 75°C (170°F) at the thickest part of the thigh.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more resinous, woodsy flavour.
- Replace Dry White Wine with Dry Sherry for a richer, slightly nutty pan sauce.
- Replace Olive oil with Virgin olive oil for a fruitier finish.
Storage
- Refrigerate up to 3 days
- Cool leftovers quickly, then refrigerate in a sealed container for up to 3 days. Freeze carved chicken with a little pan sauce for up to 2 months; defrost overnight in the fridge and reheat in a 180°C (355°F) oven until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 1h 25min (20min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Milk Mustard
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