Last night I made the most delicious chicken (I know I'm tooting my own horn, but it was just that good!). It was a variation on Jacques Pepin's Quick-Roasted Chicken with Mustard and Garlic that I found in Food & Wine's 2009 cookbook (these books are great if you're anything like me- you read Food & Wine, get super excited about 80% of the recipes in the magazine, and then never quite get to it before it's thrown in the recycling bin; the book has all the fantastic recipes in one place, and is organized by alpha-index and food category).
In any case, Pepin's recipe calls for the following (with my variations):
4lb chicken (5lb chicken cut up- I'm always looking for the easy way!)
4 large garlic cloves, minced (5-6 large garlic cloves)
2 tablespoons Dijon mustard (2.5 tablespoons course ground Dijon- it looked beautiful)
2 tablespoons dry white wine (2.5 tablespoons dry California Riesling)
2 tablespoons extra-virgin olive oil (2.5 tablespoons olive oil)
1 tablespoon soy sauce (1 tablespoon sweet-ginger teriyaki sauce by "East West"- it's a fat free sauce found at Dominicks/Safeway and I loove it!)
1 teaspoon Tabasco (I skipped this, but in hindsight, I probably could have added some hot pepper flakes)
1 teaspoon herbes de Provence (I didn't have this either, so I put approx. 2 teaspoons fresh thyme and rosemary)
1/2 teaspoon salt (1tsp. salt because of the larger chicken and change from soy sauce)
After mixing the above and spreading the chicken with the lovely mixture, Pepin's recipe calls for browning the chicken on the stove for 5 minutes before roasting it in the oven at 450 for 30 minutes. Considering I don't have my stove-to-oven cookware in CA, and didn't want to dirty another pot, I opted instead to simply add 1/2 c. of water to the pan and roast it in the oven at 425 for about an hour (basting it with the liquid every 10 min or so after the first half hour).
It was juicy, and flavorful, and I served it with mashed potatoes and the same dry California Riesling used in the sauce. I hope you try it!