Roast chicken with Dijon sauce from Smitten Kitchen by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eclairea on August 12, 2025

    This is soooo yummy, especially on a cool fall night!

  • louie734 on May 02, 2014

    Made this many times exactly as described, most often with a cut-up fryer. Often I'll roast some B-sized potatoes for about 30 minutes or so, covered with foil at first, then toss in a handful of green beans for about 15 minutes as well, shaking them halfway through. Unbelievably delicious, and a fast favorite in our house. There is a LOT of sauce when the full recipe is made; if roasting less chicken (just for us two without expecting leftovers), could use just 1/2 cup each of wine and broth (I often keep sauce quantities the same when scaling). This is a weeknight recipe that wants to be served for special occasions; a great celebration meal when that day falls mid-week. Don't forget the baguette to sop up the sauce!

  • wester on August 11, 2011

    This was really good, just not as brilliant as the website itself suggests. The sauce was surprisingly mild - maybe I should have put in even more mustard.

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