Rostad kyckling med dijonsås

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This roasted chicken with Dijon sauce is a sophisticated yet simple dish that brings classic French flavours to your dinner table. By roasting the chicken on the bone, the meat stays incredibly succulent, while the skin achieves a beautiful golden crispness. The star of the show is the velvety pan sauce, made by deglazing the frying pan with dry white wine and shallots to capture every bit of savoury flavour from the roast.

As a dairy-free recipe, this dish uses clever substitutions to maintain a rich, comforting texture without the need for butter. It is an excellent choice for a midweek treat or a relaxed weekend lunch, pairs perfectly with steamed green beans or buttery mashed potatoes. Both elegant and approachable, it is a versatile addition to your repertoire of heart-healthy poultry recipes.

Ingredients for Roasted Chicken with Dijon Sauce

1.4kg chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 matsked vegetabilisk olja
2 small shallots, thinly sliced
180 ml torrt vitt vin
180 ml kycklingbuljong med reducerat natrium
60ml double cream
2 matskedar dijonsenap
1 tablespoon finely chopped chives

How to make Roasted Chicken with Dijon Sauce

Preheat oven to 450F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoons pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.

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