Honey mustard roast chicken combines whole grain mustard and a touch of honey to create a crisp, flavorful roast. It’s ideal for meal prep and makes great sandwiches or salads during the week.
Over the weekend I spent some time prepping food for the week—roasting a whole chicken is one of the best ways to set yourself up for easy meals. If you eat meat and have an hour or two to spare, roast a chicken. It yields satisfying leftovers that are useful in many dishes.
A roasted chicken can become sandwiches, a delicious chicken salad, or simply a quick protein to add to salads, grain bowls, or pasta. The honey-mustard glaze keeps the meat moist and gives the skin a golden, flavorful crust. You can vary seasonings to keep things interesting week after week.
Roasting a whole chicken is also handy when your schedule is busy or you expect to be away from home for a few days. It stores well in the fridge and quickly transforms into a meal when you’re short on time.
If you like one-pan convenience, try sheet-pan chicken with roasted vegetables for another easy weeknight option.
Honey Mustard Roast Chicken
2 – 4
10 minutes
1 hour 40 minutes
1 hour 50 minutes
Honey mustard roasted chicken is easy to make for dinner or to prepare ahead for sandwiches and salads during the week.
Ingredients
- ½ Cup Whole Grain Mustard
- ¼ Cup Honey
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Salt
- 1 Teaspoon Black Pepper
- 1 (about 5 Pound) Whole Chicken, innards removed
- ½ Lemon
- ½ Bulb Garlic
- 1 Shallot
Instructions
- Preheat the oven to 350°F (175°C).
- Rinse the whole chicken under cold running water and pat it dry with paper towels. Place the chicken breast-side up on a roasting rack in a roasting pan.
- In a small bowl, mash together the whole grain mustard, honey, softened butter, salt, and pepper. Use your hands to spread the mixture all over the chicken and gently work some under the skin to flavor the meat.
- Wash your hands. Place the lemon half, the halved garlic bulb, and the shallot into the chicken cavity. Tuck the wings under the body and tie the legs together with kitchen string.
- Roast the chicken for about 1 hour and 40 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- Remove the chicken from the oven and let it rest for about 10 minutes before carving. Store leftover chicken in an airtight container or wrapped in foil in the refrigerator for up to one week. Cut into pieces for easier serving and storage.
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