Prepare to transform an ordinary dinner into a culinary masterpiece with this irresistible French-inspired Roast Chicken with Parsley and Mustard. Imagine cutting into a perfectly golden, crispy-skinned chicken that's bursting with herb-infused flavor, with a tantalizing mustard crust that will make your taste buds dance. This isn't just another chicken recipe – it's a gastronomic journey that will elevate your home cooking from mundane to magnificent, impressing family and guests alike with minimal effort and maximum flavor.
Prep Time: 10 mins
Cook Time: 1 hrs 20 mins
Total Time: 1 hrs 30 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 3 tablespoons Dijon mustard
- 1 cup fresh parsley, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help create a crispy skin on the chicken.
- Rinse the whole chicken under cold water and pat it dry with paper towels. This step is essential to ensure the skin crisps up nicely during roasting.
- In a mixing bowl, combine the Dijon mustard, chopped parsley, minced garlic, olive oil, salt, and pepper. Mix well until all the ingredients are fully incorporated into a smooth paste.
- Using your hands, carefully loosen the skin of the chicken, starting from the breast and working your way down to the thighs. Be gentle to avoid tearing the skin.
- Once the skin is loosened, take a portion of the mustard and parsley mixture and spread it evenly under the skin. This will infuse the chicken with flavor as it roasts.
- Rub the remaining mixture all over the outside of the chicken, ensuring it is evenly coated. This will create a flavorful crust during cooking.
- Place the chicken in a roasting pan, breast side up. Tuck the wing tips underneath the body to prevent them from burning.
- Season the chicken generously with additional salt and pepper to taste.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
- During the last 20 minutes of cooking, you can baste the chicken with the juices from the pan to enhance the flavor and moisture.
- Once cooked, remove the chicken from the oven and let it rest for about 10-15 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
- Carve the chicken and serve it with your choice of sides, drizzling any pan juices over the top for added flavor.
Tips
- Pat the chicken completely dry before seasoning to ensure the crispiest skin possible.
- Take time to gently loosen the skin without tearing – this allows the mustard-parsley mixture to infuse maximum flavor.
- Use a meat thermometer to guarantee perfectly cooked chicken every time.
- Let the chicken rest after cooking to redistribute juices and ensure maximum tenderness.
- For extra crispy skin, you can briefly broil the chicken for 2-3 minutes at the end of cooking.
- Save the pan drippings – they make an incredible sauce or can be used to flavor other dishes.
- Choose a high-quality Dijon mustard for the most robust flavor profile.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 2g
Protein: 45g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 140mg
