Ingredients
- 1 1/2 cups honey
- 3/4 cup Dijon mustard
- 6 tablespoons dry white wine
- 6 tablespoons oil (vegetable oil)
- 3 tablespoons red wine vinegar
- 2 (3 pound) whole chickens (halved, backbone removed)
- 1 head endive, (curly, bite size pieces)
- Cherry tomatoes (red and yellow, halved)
How to Make
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Step 1: Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl.
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Step 2: Transfer 3/4 cup honey mustard sauce to small bowl and set aside to use at serving time.
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Step 3: Place chicken in large roasting pan. Pour remaining honey-mustard sauce over.
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Step 4: Cover and refrigerate at least 2 hours and up to 4 hours.
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Step 5: Preheat oven to 350F.
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Step 6: Remove chicken from marinade; reserve marinade.
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Step 7: Place chicken, skin side up, on rimmed baking sheet.
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Step 8: Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings.
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Step 9: Increase heat to 400F.
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Step 10: Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.
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Step 11: Toss frisee (endive) in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper.
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Step 12: Divide salad among plates. Top with chicken.
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Step 13: Garnish with tomatoes, if desired.
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Step 14: Serve, passing remaining sauce separately.
We hope you enjoy this recipe!
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