Ingredients for Mustard Roasted Chicken
- Dijon Mustard
- Extra Virgin Olive Oil
- Fresh Italian Parsley
- Fresh Thyme Leaves
- Garlic Cloves
- Whole Chickens
- Rosemary Sprigs
- Sage Sprigs
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How to Make Mustard Roasted Chicken
- Preheat oven to 400°F (200°C).
- In a small bowl, whisk together 1/4 cup Dijon mustard, 1/4 cup olive oil, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 2 cloves minced garlic.
- Generously spread the mustard mixture inside and over the outside of two (4-5 lb) whole chickens.
- Place the chickens in a large glass baking dish.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Let chickens stand at room temperature for 30 minutes.
- Sprinkle chickens generously with salt and freshly ground black pepper.
- Let chickens stand for an additional 30 minutes.
- Pour any accumulated marinade from the dish over the chickens.
- Place 2 sprigs of fresh rosemary and 2 sprigs of fresh sage on top of each chicken.
- Roast chickens for 60-70 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C), basting occasionally with pan juices.
- Remove chickens from oven and let rest for 10 minutes before carving.
- Carve chickens and arrange on a platter. Spoon some pan juices over the chicken and serve.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
5g
Fat
107g
Carbs
2g
