Roasted chicken just got a makeover! This honey mustard roast chicken is sweet and tangy, and so easy to prep. It’s perfect for a family dinner and it makes for a great centerpiece for any occasion.
Honey Mustard Whole Roasted Chicken
A whole roasted chicken is one of my favorite things to cook, and this recipe takes it up a notch!
Honey mustard roast chicken is no more complicated than your traditional roast, but it is so flavorful! I’m pretty sure this will be your go to recipe from now on!
Be sure to check out my Herb Butter Roasted Chicken and Lemon Garlic Roasted Chicken too!
Why You’ll Love this Whole Roasted Honey Mustard Chicken:
- Easy: Don’t be fooled by it’s fancy appearance, this honey mustard roast chicken is super simple to make and it takes minutes to prep it.
- Simple ingredients: You only need a few basic ingredients to make this recipe, no long list of ingredients needed.
- Perfect for a crowd: This roast chicken is great for a small family meal, but it’s impressive enough to serve for Christmas, Thanksgiving, Easter and any other celebrations.
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.
- Rest, carve and serve!
Can you make it ahead of time?
Roasted chicken is best made and roasted when you want to serve it for the best flavors and textures. Leftovers however are super delicious!
Once cooled, remove the meat from the bones and store in the fridge up to 4 days.
Ways to use leftover roasted chicken
One of the reasons I love to make a whole roast chicken is the leftovers, you can literally use every part, and depending on the size of your bird, it will keep you fed well for days!
Most importantly, don’t throw the carcass away as you can make a batch of your own chicken stock to use in all of your favorite dinner.
You can reheat the leftover chicken in the oven at 350F to warm through, or use it cold sliced on salads for easy and delicious lunches. I also love toss it shredded into soups and chilis.
What do you serve it with?
This roast chicken should be served with all of your favorite potato and veggie sides. Try it with:
Recipe Tips and Notes
- After testing different types of marinate for roast chicken, I find that it’s best to roast honey marinated chicken at 180 C / 355 F. It takes approximately 20 minutes for 500 g / 1 pound at 180 C / 355 F.
- For this recipe, if you don’t have free time to check the chicken occasionally, I suggest covering it with foil the first half of cooking then remove to get the crispy skin.
- Use seasonal veggies to accompany your roast and create more variety if you are hosting family dinners.
- Chicken must be at room temperature before cooking. This will allow the chicken to cook evenly.
This honey mustard roast chicken is a great alternative to your usual roast. The honey mustard sauce adds such a wonderful flavor and keeps your chicken nice and juicy too!
More Honey Mustard Chicken Recipes
- Air Fryer Honey Mustard Chicken
- Baked Honey Mustard Thighs
- Honey Mustard Chicken Skillet
- Creamy Honey Mustard Chicken Salad
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Honey Mustard Roast Chicken Recipe
Ingredients
- 1 whole chicken 2 kg / 4 pound
- Sea Salt and Black Pepper
- ¼ cup Dijon mustard
- 1 tablespoon butter
- ⅛ cup honey
- 2 lemon quartered
- 5 garlic cloves chopped
- 1 bunch green onions chopped
- 8 small onions peeled
Instructions
- Preheat the oven to 355 F / 180 C. Line a baking tray with parchment paper and grease a large enough baking dish to cook the chicken.
- Rinse the whole chicken under cold water and pat dry with a kitchen towel. Place chicken breast-side up in the baking dish.
- In a small bowl, mix mustard, butter, honey, juice from lemon and garlic. Rub 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 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.
- Remove and let rest for 10 – 15 minutes before carving and serving.
Notes
- Can store up to 4 days in the fridge.
- After testing different types of marinate for roast chicken, I find that it’s best to roast honey marinated chicken at 180 C / 355 F. It takes approximately 20 minutes for 500 g / 1 pound at 180 C / 355 F.
- For this recipe, if you don’t have free time to check the chicken occasionally, I suggest covering it with foil the first half of cooking then remove to get the crispy skin.
- Use seasonal veggies to accompany your roast and create more variety if you are hosting family dinners. For here, you can leave the chicken around the roast if you prefer.
- Chicken must be at room temperature before cooking. This will allow the chicken to cook evenly.
Joyce Neel says
it is so juicy and the blend of veggies and spices OMW!!!
Becky Hardin says
Thanks for sharing, Joyce!
Julie Dinwoodie says
I was so looking forward to making this and WOW it was amazing! The chicken was so juicy and the flavours were incredible.
Becky Hardin says
Thanks for sharing, Julie!