Mustard Roasted Chicken
Mustard Roasted Chicken is by far my go to meal when I just don’t want to be hassled with what’s for dinner! Ten minutes to prep and the oven does the rest. It’s my kind of “give it no thought” meal. Plus, I’m a sucker for the leftover chicken for casseroles, sandwiches, enchiladas etc. With just two of us, the leftovers are plenty and are coveted for another meal.
Being a shift worker I do have the luxury of cooking a two hour chicken during the week without much concern. And believe me I cook this probably more than I should. Depending on your schedule you can still pull it off by having the chicken tucked in the pan and slathered with mustard paste in advance. I also love how it becomes a one pan meal when you add potatoes and vegetables to the mix. I generally add the potatoes and veggies after the chicken has cooked for 30 minutes. Make sure your produce is cut to a similar size to allow for even cooking.
You will love Mustard Roasted Chicken not only for its simplicity but for the bright and zesty mustard rub that brings life to all that it coats. With that being said, I use the same paste on pork and lamb with equally great results. It’s especially tasty when used on grilled meats. So don’t hesitate to slap this mustard paste on your next grilled pork chop. Enjoy!
Recipe Source: Compelled To Cook
- 2 tbsp dijon mustard
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp seasoning salt
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- 3 1/2 pound chicken see note
- Preheat oven to 350℉. Whisk together all ingredients except for chicken. Set aside. Rinse chicken and pat dry with a paper towel. Place chicken in a large casserole dish or roaster. Spread 3/4 of mustard mixture evenly over entire chicken.
- Roast uncovered in preheated oven for 60 minutes. Brush chicken with remaining mustard coating and continue to roast for an additional 45-60 minutes or until an instant read thermometer registers 170℉ at the thickest part of the thigh. Remove from oven and cover with foil and allow to rest for 15-20 minutes. Cut chicken into pieces and serve immediately.
- If using as a one pan meal, add evenly cut potatoes and other vegetables along with fresh herbs to the roasting pan after the chicken has cooked for 30 minutes. Turn vegetables when you brush the chicken with remaining mustard rub.
Roasting time will vary depending on the size of your chicken.
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