My honey mustard roast chicken has become a mainstay for Sunday dinners and special occasions because it’s super tasty and super easy! I slather a whole chicken with my simple honey and Dijon mustard sauce, stuff it with onions, then pop it in the oven to bake. With juicy meat and crispy skin, this oven-roasted chicken recipe will become the star of your dinner table!
Top Reader Reviews
I was so looking forward to making this and WOW it was amazing! The chicken was so juicy and the flavours were incredible.
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it is so juicy and the blend of veggies and spices OMW!!!
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Oven-Roasted Chicken with Honey Dijon Mustard Sauce
There’s something irresistible about the sweet, tangy, and savory combo of honey mustard, so of course I had to use it for a beautifully simple roast chicken. I whip up my own mustard sauce with just a few ingredients, then baste the chicken to prep it for the oven. Prep takes minutes, and it cooks in about an hour and a half. This chicken recipe is truly as simple as rub, stuff, and roast, which means a fancy but fuss-free dinner!
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Roasting Temp and Time
With plenty of testing behind me, I’ve found that 355°F is the perfect oven temperature for roasting a whole chicken. It’s low enough to create super juicy meat that doesn’t dry out, but still creates a browned, crisp texture on the outside. A 4-pound chicken was just right baked for 85 minutes. I recommend estimating 20 minutes of roast time per pound of chicken.
Honey Mustard Oven-Roasted Chicken
Equipment
- Baking Sheet
- 9×13-inch Baking Dish
Ingredients
- 1 (4-pound) whole chicken (*)
- kosher salt (to taste)
- ground black pepper (to taste)
- 1 bunch green onions (chopped)
- 8 small onions (peeled)
Honey Mustard Sauce:
- ¼ cup Dijon mustard (**)
- 1 tablespoon unsalted butter (⅛ stick, melted)
- ⅛ cup honey
- 4 tablespoons lemon juice (from 2 lemons)
- 5 cloves garlic (chopped)
Instructions
- Preheat the oven to 355℉. Line a baking sheet with parchment paper and grease a large baking dish.
- Rinse whole chicken under cold water and pat dry with a kitchen towel. Place the chicken breast-side-up in the baking dish. Season generously with salt and pepper.1 (4-pound) whole chicken, kosher salt, ground black pepper
- In a small bowl, mix mustard, butter, honey, lemon juice, and garlic.¼ cup Dijon mustard, 1 tablespoon unsalted butter, ⅛ cup honey, 4 tablespoons lemon juice, 5 cloves garlic
- Rub the mixture on the chicken, outside and inside the cavity. Make sure to rub under the skin with the help of your fingers.
- Stuff the cavity with the green onions and onions. Roast the chicken for 1 hr 25 minutes in the oven with the legs pointing inside the oven. Baste the chicken halfway through cooking with pan juices.1 bunch green onions, 8 small onions
- Remove and let rest for 10-15 minutes before carving and serving.
Notes
- I recommend bringing the chicken to room temperature before cooking. This will help it to cook more evenly.
- For extra juicy meat and flavor, start by brining the chicken.
- I have found that this whole chicken roasts best at 355°F.
- If the skin is browning too quickly, I suggest covering the chicken with foil, then remove at the end to get the crispy skin.
- After carving, use the bones to make chicken broth or stock.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Mustard Roasted Chicken Step by Step
Prep: Gather the short list of ingredients for this roast chicken recipe. Preheat the oven to 355℉, line a baking sheet with parchment paper, and grease a large baking dish. Next, rinse the whole chicken under cold water and pat dry with paper towels. You want the skin to be dry so that it crisps up in the oven. Place the chicken breast-side-up in the baking dish, and season generously with salt and pepper.
Mix the Honey Mustard: In a small bowl, combine ¼ cup of Dijon mustard, 1 tablespoon of melted unsalted butter, ⅛ cup of honey, 4 tablespoons of lemon juice, and 5 chopped cloves of garlic.
Coat and Stuff the Chicken: Rub the honey mustard mixture on the whole chicken, outside and inside the cavity. Make sure to rub under the skin too. Then stuff the cavity with 1 bunch of chopped green onions and 8 small peeled onions. Tuck the wings and tie the legs together with twine.
Roast: Place the chicken in the oven with the legs pointing inside. Roast the mustard chicken in the oven for 1 hour and 25 minutes. Baste it halfway through cooking with pan juices. When the chicken reaches an internal temperature of about 165F, take it out of the oven and let it rest for 10-15 minutes. This resting time allows the juices to distribute so the meat is all tender, and the chicken will finish coming to temperature. Carve the chicken and serve!
How to Store and Reheat
To keep leftovers, fully carve the whole chicken, keep the meat, and use the carcass to make chicken stock!
- Fridge: Store roasted honey mustard chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer: Store in resealable bags in the freezer for up to 3 months.
- Reheat: Reheat chicken pieces and/or shredded meat in the oven at 350°F to warm through.
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