Go Back Email Link
–+ servings
Honey mustard roasted chicken
Print Recipe
4.55 from 11 votes

Honey Mustard Oven-Roasted Chicken

My oven-roasted honey mustard whole chicken is sweet, tangy, and so easy to prep. This whole baked mustard chicken is a real showstopper on the dinner table!
Prep Time10 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 602kcal
Author: Becky Hardin

Equipment

  • Baking Sheet
  • 9x13-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
    a seasoned whole raw chicken in a baking dish.
  • 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
    honey mustard sauce in a white bowl.
  • Rub the mixture on the chicken, outside and inside the cavity. Make sure to rub under the skin with the help of your fingers.
    honey mustard coated whole raw chicken in a baking pan.
  • 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.
    honey mustard roast chicken on a white platter.

Notes

*If using a smaller or larger chicken, adjust the cooking time. Estimate 20 minutes per pound.
**Another type of mustard, including whole grain, can be used.
Tips:
  • 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.
Storage: Store roasted honey mustard chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 602kcal | Carbohydrates: 25g | Protein: 43g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 341mg | Potassium: 693mg | Fiber: 3g | Sugar: 15g | Vitamin A: 467IU | Vitamin C: 22mg | Calcium: 79mg | Iron: 3mg