Jacques Pepin's Quick-Roasted Chicken with Mustard & Garlic

Another good one from Food & Wine magazine, September 2008, via Bev Pederson, with a few of my adaptations.

If you like, prepare the chicken with mustard mixture in advance and refrigerate overnight or longer. Bring chicken to room temperature before roasting.

one 4-lb. chicken

4 large garlic cloves, minced

2 Tbsp. Dijon mustard

2 Tbsp. dry white wine or vermouth

2 Tbsp. extra-virgin olive oil

1 Tbsp. soy sauce

1 tsp. Tabasco (or 1/2 tsp. crushed red pepper)

1 tsp. herbes de Provence (or thyme)

1/2 tsp. salt

Preheat over to 450F. Remove chicken backbone. Cut part way through both sides of thigh/drumstick joints and place chicken breast side up in an oven-proof skillet.

Mix remaining ingredients and spread mixture over both sides of chicken. Set skillet over high heat and cook until chicken starts to brown, about 5 minutes. Transfer skillet to oven and roast chicken for 30 minutes or until skin is browned and chicken is cooked through. Let chicken rest for 5 minutes. Cut into 8 pieces and serve.

Mashed potatoes mixed with celery root puree. Red Loire wine.