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    You are in: Home / Recipes / Mustard-Roasted Chicken Recipe
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    Mustard-Roasted Chicken

    Mustard-Roasted Chicken. Photo by Sandi (From CA)

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 10 mins

    10 mins

    2 hrs

    Sandi (From CA)'s Note:

    I drooled on the page of the book I found this recipe in. That was a positive indication that I needed to make this dish. ;o) All Hail the Poultry! The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. Time estimate doesn't include the 4+ hour marination, but DOES include the subsequent 1 hour marination period. Serve with roasted potatoes, sautéed spinach or rubber tires. It's all good.

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    Units: US | Metric


    1. 1
      Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
    2. 2
      Spread mustard mixture generously inside cavities and over outside of chickens.
    3. 3
      Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
    4. 4
      Let chickens stand at room temperature 30 minutes.
    5. 5
      Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
    6. 6
      Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
    7. 7
      Roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
    8. 8
      Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.

    Ratings & Reviews:

    • on May 20, 2008


      This is great, I've also tried it with a cut up chicken but it didn't get as crispy. Last time I tried it with a beer can roaster stand but didn't arrange it right so the breast was not as crisp, I will arrange it better next time. I also use a large zip lock bag instead of a bowl, just don't let the squimish see it in the fridge.

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    • on May 22, 2007


      My chickens were 3 lbs each so used 3/4 cup dijon, minced half the garlic cloves and loved the fact that I was able to use all fresh herbs from my kitchen counter planter. I thought the mustard mixture was more than needed but it all turned out wonderful. Perhaps next time will try only using half the amount or double up the amount of chicken. You are absolutely right - "It's all good!"

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mustard-Roasted Chicken

    Serving Size: 1 (507 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1082.6
    Calories from Fat 728
    Total Fat 80.9 g
    Saturated Fat 21.5 g
    Cholesterol 325.0 mg
    Sodium 772.5 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 1.7 g
    Sugars 1.2 g
    Protein 78.6 g

    The following items or measurements are not included:

    rosemary sprigs

    sage sprigs

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