Whole-chicken recipes don’t have to be saved for Sunday suppers. This hands-off dish is ready in a little over an hour.
Mustard-Glazed Roasted Chicken
- 1 (4-pound) whole chicken, giblets discarded
- ¼ cup unsalted butter, melted
- 1 tablespoon dry mustard
- 1½ teaspoons kosher salt, divided
- 1½ teaspoons ground black pepper, divided
- 2 sprigs fresh dill
- 1 pound baby red potatoes, halved
- 1 pound red pearl onions
- ½ cup dry white wine
- Garnish: fresh dill sprigs, flaked sea salt
- Preheat oven to 425°.
- Place chicken, breast side up, in a 10-inch cast-iron skillet; pat chicken dry with paper towels.
- In a medium bowl, stir together melted butter, mustard, 1 teaspoon salt, and 1 teaspoon pepper. Gently loosen skin from chicken, keeping skin intact. Rub half of butter mixture under skin. Place dill sprigs under skin; secure skin with wooden picks. Tie legs together with butcher’s twine. Drizzle chicken with remaining butter mixture. Place potatoes and onions around chicken. Pour wine over potatoes, and sprinkle with remaining ½ teaspoon salt and remaining ½ teaspoon pepper.
- Bake for 40 minutes. Cover chicken with foil, and bake until a meat thermometer inserted in thickest portion registers 165°, about 20 minutes more. Let stand for 20 minutes before serving. Garnish with dill and salt, if desired.