Quick-Roasted Chicken with Mustard and Garlic



This is a super quick, super delicious recipe by chef Jacques Pepin that is fantastic as-is, AND is easily modified for those interested in a Whole 30 recipe option.  What's more, the leftovers are absolutely divine on a green, leafy salad for lunch the following day.



  • Kennedy Ranch spatchcocked chicken, thawed
  • 4 large garlic cloves, minced
  • 2 T Dijon mustard
  • 2 T extra-virgin olive oil
  • 1 T soy sauce
  • 1 t Tabasco
  • 1 t herbs de Provence
  • 1/2 t salt
  • Bottle dry white wine

1.  Preheat oven or grill to 450-degrees.

2.  Rinse the chicken and pat it dry with paper towels.  Place it breast side down in a cast iron skillet.  With a knife, cut the meat about 1/2 way through at the joints between legs and thighs, and again between the wings and breasts.  This will help the chicken roast more quickly.

3.  Thoroughly mix the garlic, mustard, EVOO, soy sauce, tabasco, herbs, salt, and 2 T of the white wine in a small bowl.  Pour a glass of the remaining wine for yourself.  ;)

4.  Spread half of the sauce on the chicken, then flip it over in the skillet and spread the rest of the sauce on the skin side of the bird.

5.  Set the skillet over high heat and cook for 5 minutes until sauce and meat starts to brown.  Move the skillet to the oven or grill - if you're using the grill, turn off the flame on one side and cook over indirect heat with the lid on.  Roast for about 30 minutes until skin is brown and thigh meat is at about 160-degrees.  Remove from the oven or grill, cover and let rest about 5 minutes before serving.  Enjoy with the rest of the white wine and a leafy green salad.

Note:  To modify for Whole 30, replace the soy sauce with coconut aminos, and the 2T of white wine in the recipe with apple cider vinegar.