Grilled Or Oven-Roasted Chicken With Dijon Glaze

Course : Grilling
Serves: 4
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2 medium chickens -- * see note
1/4 cup herb-flavored Dijon Glaze
---Oven-Roasted Whole Chicken:
2 medium carrots -- cut into 2 inch cubes
1 tablespoon dried basil
4 cloves garlic
2 tablespoons dried mixed herbs -- chopped
1 tablespoon fresh basil -- chopped
1 cup dry white wine
1 teaspoon Dijon Glaze

Preparation / Directions:

Preheat oven to 450 degrees. Brush Dijon Glaze over all the surface area, top and bottom. Place chicken pieces in single layer, 1/2" apart, in heavy, oven-proof pan. Cook for 15 - 18 minutes or until juices run clear when the chicken is pricked with a knife. To prepare Oven-Roasted Whole Chicken Stuffing, preheat oven to 450 degrees. Put the carrot, herb stems, and garlic into the cavity of the chicken and tie it closed with trussing skewers and string. Brush entire surface with Dijon Glaze. Place the chicken on a rack in a roasting pan and roast for 30 - 35 minutes, until skin is dark golden brown, a leg jiggles easily, and the juice runs clear when the skin is pierced with a knife. To prepare Demi-Glace, remove chicken from roasting pan and transfer to a heated platter. Skim fat off the residue juice, and put the pan on medium high heat. Add wine and Dijon Glaze to the cooking juice, and scrape up any cooking residue as the sauce heats. Whisking continually, simmer the sauce until it thickens (3 - 5 minutes) and reduces by half.

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