Lemon Mustard Roast Chicken
INGREDIENTS
Print Shopping
List
1 (3 1/2- to 4-pound)
whole chicken, giblets discarded
1 tablespoon
extra-virgin olive oil
Salt and pepper
1 lemon, quartered
1 shallot,
minced
1 cup chicken
broth
2 teaspoons Dijon
mustard
2 tablespoons unsalted
butter
1 ½ teaspoons minced
fresh thyme
INSTRUCTIONS
SERVES 4
We prefer to use a 3
1/2- to 4-pound chicken for this recipe. If roasting a larger bird, increase
the time when the oven is on in step 2 to 30 to 40 minutes.
1.
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack,
and heat oven to 450 degrees. Meanwhile, pat chicken dry with paper towels, rub
with oil, and season with salt and pepper. Tie legs together with kitchen twine
and tuck wingtips behind back.
2. When oven reaches 450 degrees,
place chicken breast side up in hot skillet. Roast chicken until breast
registers 120 degrees and thighs register 135 degrees, 20 to 30 minutes.
3.
Arrange lemon quarters cut side down around chicken. Turn off oven and leave
chicken in oven until breast registers 160 degrees and thighs register 175
degrees, 15 to 20 minutes.
4. Using potholders, remove skillet from
oven. Transfer chicken to carving board, tent loosely with aluminum foil, and
let rest for 15 minutes. Let roasted lemon cool slightly, then squeeze into
fine-mesh strainer set over bowl, extracting as much juice and pulp as
possible; press firmly on solids to yield 2 teaspoons juice.
5.
While chicken rests, pour off all but 1 tablespoon fat from skillet, being
careful of hot skillet handle. Add shallot and cook over medium heat until
softened, about 30 seconds. Whisk in broth and mustard, scraping up any browned
bits. Bring to simmer and cook until mixture is reduced to 3/4 cup, about 3
minutes. Stir in any accumulated chicken juices. Off heat, whisk in butter,
lemon juice, and thyme. Season with pepper to taste; cover to keep warm. Carve
chicken and serve with sauce.