Honey Mustard Roast Chicken

November 4, 2012

Honey mustard roast chicken uses whole grain mustard and a bit of honey to make the crispiest, tasty roast chicken. Honey mustard roast chicken is great for prep ahead meals throughout the week.


Do you know what I spent my weekend doing? Well besides attending another Halloween related shindig without wearing a costume?

I prepared a ton of food ahead of time for the week ahead of us. Exciting right? But seriously, if you have an hour or two to spare on the weekend and you happen to eat meat, you should definitely roast a whole chicken.

It can be turned into sandwiches or an awesome chicken salad recipe I plan to share with you next week. Plus there are so many flavors you can add to the chicken, that it never gets old and boring.

It definitely comes in handy when you know you won’t be home a lot because, for example, let’s just say you are awaiting the arrival of another niece/nephew!

If you like the ease of this recipe, give this sheet pan chicken and vegetable dish a try!

Honey Mustard Roast Chicken

Honey Mustard Roast Chicken

Yield: 2 - 4
Prep Time: 10 minutes
Cook Time: 1 hour 40 minutes
Total Time: 1 hour 50 minutes

Honey mustard roasted chicken is easy to make for dinner or meal prep for weekday sandwiches.

Ingredients

  • ½ Cup Whole Grain Mustard
  • ¼ Cup Honey
  • 4 Tablespoons Unsalted Butter
  • 1 Tablespoon Salt
  • 1 Teaspoon Black Pepper
  • 1, 5 Pound Whole Chicken, innards removed
  • ½ Lemon
  • ½ Bulb Garlic
  • 1 Shallot

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.
  3. Mash mustard, honey, butter, salt, and pepper together in a small mixing bowl. Use your hands to spread the mixture all over the chicken and under the skin of the chicken.
  4. Wash your hands. Place the lemon half, garlic bulb half, and shallot in the cavity of the chicken. Tuck the wings under the body of the chicken and tie the legs together with kitchen string.
  5. Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F.
  6. Let chicken rest for about ten minutes before carving and serving. Chicken will last, cut into eight pieces, wrapped in foil or in an air-tight container under refrigeration for a week.

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  • Betty Unitus
    January 16, 2017 at 8:02 am

    Hello, I followed recipe exactly. I loosened skin and stuffed the mixture underneath on breasts, legs and thighs (glad I did). Put the remaining all over the bird (had extra just gobbed it on top)… Cooked it in a v-rack for the one hour, was all dark brown and crispy… grabbed the legs and flipped it over and cooked the remaining time so breast was down in the v-rack. I basted with the pan drippings after I flipped. The bottom was all nice and dark and crispy. I was thinking the extra mixture that I had extra of, I could have waited and put on the bottom of the bird when I flipped. It was pretty dark if people don’t like it that way they could tent it with foil after golden brown. Just want to say it came out awesome and was so moist!! I usually do lemon zest, juice, and tyme and this was a nice change. Love the whole grain mustard!

    • Stefanie
      January 19, 2017 at 3:32 pm

      Yay! Yeah, it does turn quite dark. Glad you liked it!

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    […] chicken was roasted with a mixture of whole grain mustard, honey, garlic, butter, and salt and pepper […]

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  • Didi @ Dishin with Didi
    November 5, 2012 at 7:28 pm

    I drooled, wiped my face, then DROOLED AGAIN!!! I adore mustard, it’s like a food group for me!!!
    THANK YOU!!!!! ♥

    • Stefanie
      November 5, 2012 at 7:44 pm

      No thank you! I love mustard on everything too! My fave is horseradish mustard!

  • Kayle (The Cooking Actress)
    November 5, 2012 at 5:39 pm

    That is some serious roast chicken.

    It’s so peeerrtty

  • Patrick
    November 5, 2012 at 11:51 am

    Dude – I bet this would ROCK as Beer Can Chicken! I’m all over this….mouth already watering.

    • Stefanie
      November 5, 2012 at 6:39 pm

      GREAT IDEA! Next time I make this I am soooo doing that!

  • DB-The Foodie Stuntman
    November 5, 2012 at 9:38 am

    The seasonings sound delicious!

  • Stephie @ Eat Your Heart Out
    November 4, 2012 at 8:31 pm

    Yummm. I seriously love honey mustard anything.