Speedy Roasted Chicken with Garlic, Rosemary, & Mustard for Dinner
This dinner recipe delivers succulent, juicy chicken with crispy, golden skin in under an hour. By browning the chicken pieces first and finishing them in the oven, you'll enjoy rich flavors complemented by roasted garlic and aromatic rosemary, making it a perfect choice for a quick yet impressive meal.
Equipment
- 12-inch oven-safe skillet
Ingredients
- 1 whole chicken 3½ to 4 pounds, cut into 8 pieces (or 3½ to 4 pounds of chicken parts), patted dry with paper towels
- 2 teaspoons kosher salt plus more to taste
- Freshly ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 whole garlic bulb halved through the equator to expose the cloves
- 4 sprigs fresh rosemary or thyme
- 1 cup chicken stock
- ½ cup good dry wine any color is fine
- 1 tablespoon all-purpose flour
- Dijon mustard for serving
- Chopped fresh parsley for garnish
Instructions
- Brown the Chicken: Heat a 12-inch oven-safe skillet over high heat and add 1 tablespoon of olive oil. Place the halved garlic bulb (cut side down) and half of the rosemary sprigs into the skillet. Lay the chicken pieces skin-side down in the skillet and cook without moving them until the skin is crisp and golden brown, about 5 to 6 minutes.
- Roast in the Oven: Flip the chicken pieces over. Pour the chicken stock and wine around the chicken, being careful not to pour directly onto the skin. Add the remaining rosemary sprigs on top of the chicken for extra flavor. Transfer the skillet to the oven and roast for 15 to 25 minutes, or until the chicken is fully cooked. If the white meat finishes cooking before the dark meat, remove it from the skillet, tent it with foil to keep warm, and allow the dark meat to finish cooking.
- Prepare the Gravy: Once the chicken is done, take it out of the skillet and set it aside. Place the skillet back on medium-high heat and use a fork to mash the softened garlic cloves, discarding the skins. Stir the mashed garlic into the skillet’s remaining liquid, scraping up any browned bits stuck to the bottom. Whisk in the flour and let the mixture simmer until the sauce thickens slightly.
- Serve: Arrange the chicken on a serving plate and drizzle with the prepared gravy. Add a dollop of Dijon mustard on the side and sprinkle with fresh parsley for garnish.
Notes
- Serve alongside mashed potatoes for a hearty meal.
- If you prefer skipping the gravy, roasted garlic and mustard are flavorful accompaniments on their own.
- Adjust the wine type based on preference; dry white or red works well.
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