Roasted Mustard Chicken 
Roasted Mustard Chicken
One fancy and super delicious chicken recipe. The mustard, lemon marinade tenderizes the chicken perfectly. I like to split the chicken into two halves as it cooks faster. The marinade is rich with garlic and rosemary and a hint of hotness. I used dried crushed rosemary, but you can use fresh rosemary. Allowing the chicken to sit in the marinade for two hours really enhances the flavor profile. I used a two-step oven temperature baking process (in bread baking this is called oven spring). The chicken is first roasted at a 450 degree temperature which gives it a nice crusty exterior, imitating a grill like look and texture. The temperature is then reduced to finish up the cooking process.
This dish has a truly rich and gorgeous flavor and it’s a favorite in my household. This recipe serves up to six people depending on the appetite of your eaters. We are a household of three so we eat the leftovers on day two and the flavor is even better. I hope you will make this easy preparation recipe and enjoy it as much as we do. Happy Cooking!
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Roasted Mustard Chicken
An easy deliciously tangy Chicken Entree.
Ingredients
- 4 1/2 pounds whole chicken You can use up to a 5 pound chicken, Split the chicken into two halves and remove the backbone, reserving it for soup or broth.
FOR THE MARINADE:
- 1 lemon zested and juiced
- 6 cloves garlic peeled and crushed or minced
- 2 tablespoons extra virgin olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon crushed dried rosemary You can use 1 tablespoon fresh rosemary chopped, instead of the dried
- 1 teaspoon sea salt You can use your salt of preference and adjust to your dietary requirement.
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup dijon mustard
Instructions
MAKE MARINADE:
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Combine all the marinade ingredients in a small bowl. Mix thoroughly.
MARINATE CHICKEN:
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Place the chicken halves on a half sheet pan lined with parchment paper.
Note: I line pan with parchment paper for easy clean up. Or you can use aluminum foil – but need to spray with oil to prevent the chicken from sticking to the foil.
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Use half of the marinade to season the chicken all over. Allow to marinade for 2 hours or up to overnight in the refrigerator.
Note: Be sure to bring the chicken to room temperature at least 30 minutes before roasting/baking.
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Preheat oven 450 degrees. Use the roast setting if your oven has this feature.
Note: I like to use the roast setting as it cooks more evenly and cooks slightly faster. If you are using a regular bake setting you will most likely need to bake chicken upwards of 10 to 15 minutes longer Idealy you want the internal temperature to be 165 to 175 degrees. My personal preference is 175 degrees.
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Right before placing the chicken in the oven, use half of the remaining marinade to coat the underside (cavity). Start to roast/bake the chicken skin side down. Roast 15 minutes.
Note: You will start to see some small specs of brownish char.
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Remove the chicken from the oven. Use a kitchen tong to carefull flip the chicken skin side up. Lather the skin side with the remaining marinade.
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Continue roasting for 15 minutes at 450 degrees.
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Turn the oven temperature down to 325 degrees. Continue roasting the chicken for 15 to 20 minutes depending on size and oven variation.
Note: If chicken is getting too charred, cover loosely with aluminum foil.
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Remove from oven, tent loosely with aluminum foil. Rest for 15 minutes before carving.
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Plate and serve with your favorite side dish. Enjoy!
Recipe Notes
This marinade can be used on chicken parts or a whole chicken. If you are baking the chicken whole you will bake the chicken without flipping it and you will need to cook for at least one hour.
