Note that part of the honey-mustard sauce is also used as the marinade.

　　

Ingredients

Serves 4

　　1 1/2 cups honey

　　3/4 cup Dijon mustard

　　6 tablespoons dry white wine

　　6 tablespoons vegetable oil

　　3 tablespoons (about) red wine vinegar

　　2 3- to 3 1/4-pound chickens, halved, backbone removed

　　1 head frisée or curly endive, torn into bite-size pieces

　　Red and yellow cherry tomatoes, halved (optional)

　　

Step 1

Mix honey, mustard, wine, oil and 3 tablespoons vinegar in medium bowl. Transfer 3/4 cup honey-mustard sauce to small bowl and set aside to use at serving time. Place chicken in large roasting pan. Pour remaining honey-mustard sauce over. Cover and refrigerate at least 2 hours and up to 4 hours.

　　

Step 2

Preheat oven to 350°F. Remove chicken from marinade; reserve marinade. Place chicken, skin side up, on rimmed baking sheet. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400°F. Roast chicken until skin is deep golden brown and juices run clear when thickest part of thigh is pierced, about 15 minutes.

　　

Step 3

Toss frisée in large bowl with enough reserved honey-mustard sauce to coat. Season with additional vinegar, salt and pepper. Divide salad among plates. Top with chicken. Ganish with tomatoes, if desired. Serve, passing remaining sauce separately.