Whole Roasted Mustard Chicken Recipes

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CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

MUSTARD ROASTED CRISPY CHICKEN



mustard roasted crispy chicken image

A grain free alternative for fried chicken.

Provided by the whole smiths

Categories     Main

Time 4h30m

Number Of Ingredients 11

3-4 large bone in (skin on chicken breasts)
1/2 C. olive oil + a bit more to coat vegetables
1/4 C. mustard
1/8 C. coconut aminos
3 cloves of garlic minced
1/3 C. chardonnay
6 carrots
3 shallots
2 C. crushed chicharrones
1/2 Tbsp. chopped thyme
Salt

Steps:

  • Season chicken breasts liberally with salt and let sit for 1 hour
  • In a large Ziplock bag combine olive oil, mustard, coconut aminos, garlic and Chardonnay
  • Add chicken breasts and marinate for 4- 8 hours
  • Preheat oven to 425*
  • Cut carrots into 1-2 inch pieces
  • Chop shallots into quarters
  • Place carrots and shallots into a bowl and toss to coat with olive oil and salt and pepper
  • Place crushed chicharrones and thyme into a bowl
  • Remove chicken breasts from marinade and place into chicharrones
  • Chicharrones should stick to chicken, coat chicken with chicharrones and set aside
  • In a large cast iron skillet arrange chicken breasts
  • Add vegetables to pan and arrange around chicken breasts
  • If there are additional vegetables, add to separate baking dish to cook
  • Place in oven and cook until chicken reaches an internal temperature of 165*, roughly 30 minutes but start checking at 15 minutes to see where you're at
  • Once cooked remove and let stand covered for 10 minutes

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

PAN-ROASTED CHICKEN WITH PORT AND WHOLE-GRAIN MUSTARD



Pan-Roasted Chicken with Port and Whole-Grain Mustard image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1 whole frying chicken, 3 to 4 pounds, butterflied
1/2 cup port wine
1/2 cup chicken stock or 2 tablespoons BBQ sauce
1/3 cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Meaux (whole grain) mustard
Salt and freshly ground black pepper
2 tablespoons finely chopped parsley leaves
2 tablespoons finely chopped tarragon leaves

Steps:

  • Preheat oven to 400 degrees F.
  • Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. Carefully turn the chicken skin side up.
  • Put the skillet into the oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh is pierced with a skewer, about 10 to 15 minutes, depending on its size. When the chicken is done, transfer it to the plate and keep warm.
  • Pour off all but a thin layer of fat from the skillet. Add the port, put the skillet over high heat, and reduce until half remains. Add the chicken stock and reduce again. (If using BBQ sauce, you don't have to reduce.) Add the cream, bring it to a boil, and cook for 3 minutes. Stir in the Dijon and Meaux mustards and adjust the seasoning with salt and pepper. Return the chicken to the skillet and sprinkle with parsley and tarragon.

ROASTED MUSTARD TARRAGON CHICKEN



Roasted Mustard Tarragon Chicken image

Provided by Ruth Cousineau

Categories     Milk/Cream     Chicken     Mustard     Roast     Dinner     Tarragon     Potluck     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 8

1 chicken (about 3 1/2 pounds)
1 bunch tarragon, divided
1/3 cup plus 1 tablespoon Dijon mustard, divided
1 1/2 tablespoons all-purpose flour
1 1/4 cups water
1/4 cup heavy cream
Equipment:
kitchen string

Steps:

  • Preheat oven to 425°F with rack in middle.
  • Pull off excess fat around cavities of chicken and discard, then rinse chicken and pat dry. Mix together 1 1/2 teaspoons salt and 1 teaspoon pepper and rub inside cavity. Chop enough tarragon to measure 1 1/2 tablespoons and set aside, then add remainder of bunch to cavity. Put chicken in a flameproof shallow roasting pan or gratin dish and rub all over with 1/3 cup mustard. Tie legs together with string and roast until an instant-read thermometer inserted into fleshy part of a thigh (do not touch bone) registers 170°F, 45 minutes to 1 hour.
  • Carefully tilt chicken so juices from cavity run into roasting pan, then transfer chicken to a cutting board and let stand 10 minutes.
  • Pour off all but 2 tablespoons fat from pan. Whisk in flour, then cook over medium heat, whisking, 1 minute. Add water, whisking constantly and scraping up brown bits, and bring to a boil. Simmer sauce until slightly thickened, then whisk in cream, remaining tablespoon mustard, and salt and pepper to taste.
  • Strain sauce through a fine-mesh sieve into a bowl, discarding solids, then stir in reserved chopped tarragon. Serve chicken with sauce.

ROASTED HONEY MUSTARD CHICKEN



Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, the marinade does its magic in the fridge until time for roasting. It's fun to dress the dish up by season based on whatever vegetables are fresh at the market. -Kara Brook, Owings Mills, Maryland

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

  • In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof skillet large enough to hold the chicken over high heat.
  • Add the olive oil and swirl it in the skillet.
  • As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  • Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC, JACQUES STYLE



Quick-Roasted Chicken With Mustard and Garlic, Jacques Style image

Spatchcocking a whole chicken is the process of removing the backbone and flattening it. It reduces roasting time and produces an evenly roasted bird. Weighting it down with a brick covered with foil is supposed to be a great way to grill a whole chicken, but I have never done this. In this recipe by Jacques Pepin, he spatchcocks the chicken, then partially cuts through leg and thigh to reduce cooking time even further. This very easy recipe involves 2 steps in cooking, first on top of the stove over high heat, followed by roasting in the oven. Although I followed the recipe this time by cutting through the joints, I find I still get excellent results by simply removing the backbone, foregoing cutting through the joints until serving. WONDERFUL FLAVORS! Chef Jacques suggests serving with mashed potatoes. I found his recipe on the Food & Wine web site, and it is from his book, FAST FOOD MY WAY. With a beautiful organic chicken on hand and limited time, this is a fave.

Provided by French Terrine

Categories     One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 (4 lb) whole chickens, giblets and liver reserved for another use
4 large garlic cloves, minced
2 tablespoons Dijon mustard
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
1 tablespoon soy sauce
1 teaspoon Tabasco sauce
1 teaspoon herbes de provence
1/2 teaspoon salt

Steps:

  • Preheat oven to 450 degrees F. Rinse chicken beneath cold running water and blot dry. Using poultry shears, cut along each side of the backbone and remove it. (Save backbone with the giblets for making stock.) Jacques suggests cutting partway through both sides of the joint between the thighs and the drumsticks and also cutting the joint between the wings and the breast.
  • Mix the remaining ingredients in a small bowl. Turn the chicken breast side down and slather it with half of the mixture. Place chicken in a large oven-safe skillet, skin side up and slather with the remaining mixture.
  • Set the skillet over high heat and cook the chicken until it starts to brown, about 10 minutes. Transfer the skillet to the oven and, according to Jacques, continue roasting another 30 minutes. Roast until brown and internal temperature reaches 165 degrees F, which took my bird 50 minutes. Transfer to a cutting board and let rest for 10 minutes. Cut into 8 pieces and serve.
  • This can be prepared through Step 2 and refrigerated overnight.

Nutrition Facts : Calories 711.7, Fat 53.5, SaturatedFat 14.2, Cholesterol 213.9, Sodium 835, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 51.3

ROAST CHICKEN WITH MUSTARD VINAIGRETTE



Roast Chicken with Mustard Vinaigrette image

Categories     Chicken     Roast     Low Carb     Rosemary     Sage     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

For chicken:
1 6- to 7-pound roasting chicken
1 large shallot
2 fresh rosemary sprigs
2 fresh sage sprigs
1 cup Mustard Vinaigrette
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
Fresh rosemary and sage sprigs

Steps:

  • To make chicken:
  • Preheat oven to 450°F. Pat chicken dry. Season cavity with salt and pepper. Place shallot, 2 rosemary sprigs and 2 sage sprigs in cavity. Slide hand between chicken skin and meat over breast to form pockets. Spread 2 tablespoons vinaigrette under skin over breast meat. Tie legs together to hold shape; tuck wings under body. Place chicken in roasting pan. Brush 2 tablespoons vinaigrette over chicken. Sprinkle with chopped rosemary and sage. Season with salt and pepper.
  • Roast chicken 20 minutes. Reduce oven temperature to 375°F. Continue roasting until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 20 minutes. Remove from oven and let cool 1 hour. (Can be made 1 day ahead. Cover and chill.)
  • Place chicken and herb sprigs on platter. Serve with remaining vinaigrette.

HONEY MUSTARD ROAST CHICKEN



Honey Mustard Roast Chicken image

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Steps:

  • Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
  • Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
  • Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
  • Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
  • Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
  • While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
  • Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
  • Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g

HAPPY ROAST CHICKEN



Happy Roast Chicken image

The easiest and best roast chicken recipe! I use organic chickens.

Provided by Chocolate

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 1h35m

Yield 4

Number Of Ingredients 7

½ cup dry white wine
2 lemons, cut in half
6 large cloves garlic
1 (4 pound) whole chicken
1 ½ teaspoons cold butter
2 tablespoons Dijon mustard
salt and pepper to taste

Steps:

  • Preheat an oven to 425 degrees F (220 degrees C). Pour the wine into a 10-inch cast-iron skillet; set aside.
  • Place the lemon halves and garlic cloves into the cavity of the chicken. Slide half of the butter underneath the skin of each breast. Rub the chicken all over with Dijon mustard, then season to taste with salt and pepper. Place into the cast-iron skillet.
  • Bake the chicken in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C), and continue baking until no longer pink at the bone and the juices run clear, about 1 hour more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 15 minutes before slicing.

Nutrition Facts : Calories 638.1 calories, Carbohydrate 10.6 g, Cholesterol 198 mg, Fat 35.9 g, Fiber 2.7 g, Protein 62.3 g, SaturatedFat 10.5 g, Sodium 389.1 mg, Sugar 0.4 g

CITRUS-MUSTARD ROASTED CHICKEN



Citrus-Mustard Roasted Chicken image

Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons mustard seed
1/4 cup olive oil
1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
1 tablespoon champagne vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
2 orange slices
2 lemon slices
2 onion slices
3 sprigs fresh parsley, stems removed

Steps:

  • In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.

LEMON-MUSTARD ROASTED CHICKEN



Lemon-Mustard Roasted Chicken image

Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 5

1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 broiler-fryer chicken (3-1/2 lb.)
1/8 tsp. pepper

Steps:

  • Heat oven to 425°F.
  • Mix mustard, lemon juice and oil until blended.
  • Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
  • Bake 40 min. or until chicken is done (165°F).

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g

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From thewholecook.com


MUSTARD GARLIC BUTTERFLIED ROASTED CHICKEN IN A SKILLET
2018-04-21 Set the skillet over high heat. Cook the chicken until it starts to brown on the bottom, about 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5-10 minutes. Cut it into 8 pieces and serve.
From panningtheglobe.com


MUSTARD BBQ ROASTED CHICKEN RECIPE - ADD A PINCH
Instructions. Preheat oven to 425º F. Place chicken on a rimmed baking sheet. Drizzle with olive oil and place in preheated oven. Bake 15 minutes and then remove from the oven and baste with spicy mustard bbq sauce and sprinkle with salt, pepper and fennel seeds, optional. Return to the oven and bake an additional 15 – 20 minutes for a total ...
From addapinch.com


OVEN-ROASTED BBQ CHICKEN (THE BEST) | RICARDO
With the rack in the middle position, preheat the oven to 190° C (375 °F). In a bowl, combine ketchup and butter. Gently lift skin from breasts and thighs, without tearing. Spread butter mixture between meat and skin. In another bowl, combine all spices. Sprinkle spice mixture over entire surface of chicken. Place back in the baking dish (see ...
From ricardocuisine.com


BAKED HONEY MUSTARD CHICKEN - SUPER EASY! - RACHEL COOKS®
2022-01-17 In a small mixing bowl, whisk together whole grain mustard, Dijon mustard, honey, olive oil, crushed rosemary, garlic powder, and ¼ teaspoon salt. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and pepper and place in prepared baking dish. Pour mustard mixture on top of chicken. Cover baking dish with foil.
From rachelcooks.com


HONEY MUSTARD ROAST CHICKEN - EASY CHICKEN RECIPES
2021-08-27 How to make honey mustard roast chicken Be sure to see the recipe card below for full ingredients & instructions! Pat the chicken dry and place in a prepared dish, Mix together the honey mustard sauce. Rub the chicken all over with the sauce and under the skin. Stuff the chicken with the onions. Roast and baste halfway through cooking.
From easychickenrecipes.com


ROASTED MAPLE & MUSTARD CHICKEN | RECIPE - RACHAEL RAY SHOW
Preparation. Preheat oven to 400F. Melt butter in a small pan or microwave. In a shallow roasting pan, dress potatoes, apples and onions with melted butter, and season with salt, pepper and fresh thyme. Roast 10 minutes then remove from oven. Dress chicken with EVOO, salt and pepper, and arrange over potatoes and onions.
From rachaelrayshow.com


BAKED HONEY MUSTARD CHICKEN - DAMN DELICIOUS
2014-09-01 Preheat oven to 400 degrees F. To make the mustard rub, combine olive oil and whole grain mustard in a small bowl; season with salt and pepper, to taste. Using your fingers or a brush, work the mustard rub onto both sides of the chicken. In a large bowl, whisk together Dijon mustard, whole grain mustard, honey and chicken stock.
From damndelicious.net


EASY MUSTARD GLAZED CHICKEN - MOMMY'S HOME COOKING
2020-05-04 Slice scallions; keep whites and greens separate. Add sliced white scallions in a nonstick skillet. Add honey, mustard, soy sauce, vinegar to the skillet and mix to combine. Bring mixture to simmer over medium-high heat. Add chicken to the skillet. Reduce heat to medium-low, cover, and simmer gently for 10 minutes.
From mommyshomecooking.com


DUTCH OVEN LEMON-MUSTARD ROAST CHICKEN - A MEAL IN MIND
2020-12-20 Preheat the oven to 425 °F. Layer the vegetables In the Dutch oven, add the veggies - carrots, celery, shallots, and garlic halves. Drizzle the oil over them. Then, season with salt and pepper. Add the sprigs of rosemary and thyme.
From amealinmind.com


WHOLE ROASTED MUSTARD CHICKEN RECIPE
A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Find this Pin and more on Poultry by Pat Taylor. Ingredients Meat 1 Chicken (3 1/2 pounds), whole Produce 12 oz Brussels sprouts 2 Lemons 1 Onion, large 2 Sweet potatoes 9 Thyme, sprigs Condiments 1/4 cup Dijon mustard Baking & Spices
From pinterest.com


ROASTED SPATCHCOCK CHICKEN WITH GARLIC MUSTARD CRUST
2018-10-26 Instructions. For the crust: Mix all the ingredients (except the chicken) in a small bowl. Preheat the oven to 400 degrees. Using kitchen shears or a sharp knife, cut alongside the backbone of the chicken to split it open. Spread and press on the chicken with your hands to …
From whatsinthepan.com


30-MINUTE MUSTARD-GLAZED OVEN BAKED CHICKEN THIGHS
2022-03-01 Preheat the oven to 425 degrees. In a small mixing bowl, whisk together the coconut oil, Dijon mustard, poultry seasoning, and salt. Arrange the chicken thighs in a 9x13” baking dish. Brush the mustard glaze mixture evenly over the top of each thigh. Add freshly ground black pepper to taste. Bake uncovered for 30 minutes or until a meat ...
From unsophisticook.com


ROASTED CHICKEN WITH MUSTARD GREENS RECIPE | MYRECIPES
Let stand 5 minutes. Step 3. Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender.
From myrecipes.com


HONEY MUSTARD ROAST CHICKEN - WHOLE CHICKEN RECIPES
Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
From worldrecipes.org


EASY ROASTED MUSTARD CHICKEN THIGHS • SALT & LAVENDER
2017-09-22 Spread the chicken thighs in an even layer in your baking dish. Sprinkle some fresh thyme over top (remove the leaves from the sprigs) and place a few whole sprigs over top. Roast the chicken for 20-25 minutes or until it's cooked through (a thermometer should read 165F). I roasted mine for 25 min. Let it rest for a few minutes prior to serving.
From saltandlavender.com


MUSTARD-RUBBED HALF CHICKEN WITH ROASTED VEGETABLES
Method. Step 1. In a bowl, mix all ingredients except chicken. Coat chicken on all sides with mustard rub and reserve. Step 2. Plug probe into unit. Insert pot into unit and close lid. Select ROAST, set temperature to 180°C, then select PRESET. The unit will default to CHICKEN WELL, to cook to a food safe temperature.
From cookingcircle.com


INA GARTEN'S MUSTARD ROASTED CHICKEN - THE VIEW FROM GREAT ISLAND
Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight. Set oven to 400F. Set up a …
From theviewfromgreatisland.com


EASY WHOLE ROASTED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
Roast at 425 for 1 hour and 15 minutes, until the chicken reaches an internal temperature of 160. Baste with the pan juices one to two times in the last half-hour of cooking. Remove the roasted chicken from the oven and baste again with the pan juices. Let the chicken rest for 10-15 minutes before carving.
From familyfoodonthetable.com


CREAMY DIJON MUSTARD CHICKEN RECIPE | WHOLESOME YUM
2021-04-24 Heat a tablespoon of oil in a cast iron skillet over medium-high heat. Add the chicken and saute for 4-8 minutes on each side, until golden brown and cooked through. Transfer to a plate and cover to keep warm. Add the remaining tablespoon of …
From wholesomeyum.com


ROASTED CHICKEN WITH A MUSTARD CRUST | FOOD PEOPLE WANT
The marinade’s combination of garlic, mustard, soy sauce and herbes de provence create a flavor that is at once familiar and completely unexpected. In addition to the marinade, the cooking method is also unique. Unlike typical whole roasted chicken, this recipe calls for you to butterfly the bird. Not only does this help the meat cook more ...
From foodpeoplewant.com


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