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Roast Chicken with Dijon Pan Sauce

Recipe Created For
Baking Dish
Main Ingredient
Cook Time
Over 2 hrs.
Serving Size

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Roast Chicken with Dijon Pan SauceRoast Chicken with Dijon Pan Sauce

Created for the 3 qt. Signature Oval Baker


  • 1 (3- or 4-pound) chicken
  • 3/4 cup kosher salt
  • 3 shallots
  • 2 lemons
  • 1/4 cup Dijon mustard
  • 1/4 cup crème fraiche
  • 1/4 cup water
  • Juice of 1/2 lemon


Rinse and pat the chicken very dry. Salt the chicken well. Place it in the refrigerator to chill overnight.

Preheat oven to 450 F. Rinse the chicken again and pat dry. Place in the oval baker and stuff with a quartered lemon and a quartered shallot.

Truss the chicken so that it cooks evenly throughout.

Quarter the remaining shallots and lemons, and arrange them around the chicken. Roast in the oven 40 – 50 minutes, until the bird is golden brown and the skin is crispy.

Remove everything to a cutting board and allow to rest, while you make the mustard sauce.

For the sauce, place the oval baker on the stove over medium heat. In a small bowl, mix the mustard, crème fraiche, water and lemon juice. Add to the pan drippings.

Use a wooden spoon to scrape up any browned bits from the pan. Cook until reduced by a third, about 5 minutes or so. Add more salt and pepper to taste, if necessary.

Carve the chicken and serve the Dijon pan sauce alongside it.