Speedy roasted chicken with garlic, rosemary, and mustard from Dinner: Changing the Game (page 32) by Melissa Clark

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

  • SpatulaCity on April 12, 2024

    This was good, but more hassle than just roasting a chicken, and took about the same amount of time after breaking down the chicken. The winner though - this pan sauce! Delicious! Added the Dijon straight to the pan sauce and it was very tasty and tasted so French. Tres bien!

  • jfleissn on January 24, 2024

    We made this with bone in breasts, as DH is a white meat guy (alas). I took them out of the fridge about an hour in advance and they cooked up in the oven in 25 min. We used white wine. I thought the flavors were great, but there were a couple of small issues: 1) She doesn't tell you what to do with the rosemary, which is in sprig form, at the end. I'd consider chopping at least some of it and adding it to the gravy, as the bites that had little needles that had fallen off in them were the best ones. 2) I added much less flour to the gravy and it still got way too thick. I'd add just a smidge of flour, and honestly I'm not sure that just a sauce from the mashed roasted garlic and the liquids left in the pan wouldn't have been just fine.

  • snoozermoose on December 05, 2021

    I made this with bone-in chicken thighs instead of starting with a whole chicken. It was easy and tasty though not all that special compared to some of the other chicken recipes. The rosemary flavor was fairly mild, and we were hoping for a bit more oomph.

  • Delys77 on November 10, 2017

    This is tight for a weekday as it takes close to an hour but it was quite good and might be doable if you have a bit more time than usual on a weeknight. I skipped the wine as all I had was rose and I didn't like the idea of that in the gravy and it was still very good. The gravy is definitely a winner given the garlic. I stirred a touch of mustard into the gravy and it was very good this way. Lastly, I do like the idea of dark and white meat so thighs and breasts would be my suggestion if you don't want to cut up a chicken. I halved my breast halves to make about 4 pieces and this worked well.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.