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.
Preheat the oven to 355℉. Line a baking tray with parchment paper and grease a large baking dish.
Rinse the whole chicken under cold water and pat dry with a kitchen towel. Place chicken breast-side up in the baking dish. Season with salt and pepper.
1 whole chicken, salt and pepper
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.
¼ cup Dijon mustard, 1 tablespoon butter, ⅛ cup honey, 5 garlic cloves, 4 tablespoons lemon juice
Stuff the cavity with the 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
If you don’t have free time to check the chicken occasionally, I suggest covering it with foil for the first half of the cooking time, then remove to get the crispy skin at the end.
Use seasonal veggies to accompany your roast and create more variety if you are hosting family dinners.
Bring chicken to room temperature before cooking. This will help the chicken to cook evenly.
Storage: Store honey mustard roast chicken in the refrigerator for 3 days, or freeze for 3 months.