Whole Roasted Mustard Chicken
- Fanny Khan
- Feb 12, 2021
- 2 min read
Updated: Mar 29, 2023

Ingredients:
1 whole chicken (4 to 5 pounds)
1/4 cup Maille Dijon Mustard
1 tbsp ground mustard
3 garlic cloves, minced
1 tsp toasted ground coriander
1/2 tsp red pepper flakes
1 tbsp honey
1 tbsp olive oil
salt and pepper
Wash chicken and pat dry with paper towels. Place in a large bowl and season with salt and pepper.
In a small bowl, combine Dijon mustard, ground mustard, garlic, coriander, red pepper flakes, honey and oil. Carefully spread the mustard mixture under the skin of the chicken, inside the cavity and all over the chicken. Cover and refrigerate for at least 2 hours. Remove from the refrigerator 30 minutes before cooking.
Heat oven to 400℉ (375℉ convection). Place chicken on an oiled roasting pan and into the preheated oven. Cook for 20 minutes. Reduce heat to 325℉ (300℉ convection) and cook for 2 hours, or until internal temperature in the thigh reaches 165℉.
Let chicken rest, tented, for 30 minutes before carving.
Serve with Whole Roasted Carrots and Garden Salad.
Yields: 4 to 6 servings
Notes&Tips:
I love Mustard Chicken but almost always use individual chicken pieces. This time I wanted to roast the whole bird. The results were delicious and flavorful, tender and juicy.
I roasted this Mustard Chicken on slow heat after browning it at a high temperature. This created a nice, juicy chicken.
I did not make a sauce for Whole Roasted Mustard Chicken; and it did not need a sauce. The meat was tender and juicy and had great flavor. However, you could make a sauce with 1/2 cup chicken broth, 2 tbsp Dijon and the pan drippings.
If you have the combination Honey Dijon Mustard, use that instead of the regular Dijon; just add the 1/4 cup plus 1 tablespoon. If you'd like a sharp pronounced mustard flavor, you can substitute with some stone ground mustard.
The truth is, for my family's palate, this was just the perfectly seasoned chicken. But don't be afraid to make this Whole Roasted Mustard Chicken your own.
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