Mustard-Roasted Chicken – a delicious recipe with mustard, extra virgin olive oil, fresh Italian parsley, thyme, garlic, chickens. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
2
Spread mustard mixture generously inside cavities and over outside of chickens.
3
Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
4
Let chickens stand at room temperature 30 minutes.
5
Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
6
Preheat oven to 400u00b0F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
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
Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.
1060
kcal
Calories
27
g
Fat
170
g
Carbs
47
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Dijon mustard, 1/4 cup extra virgin olive oil, 1/4 cup chopped fresh Italian parsley, 2 tablespoons fresh thyme leaves, and more.
Yes, Mustard-Roasted Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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