MUSTARD ROASTED CHICKEN RECIPES

MUSTARD-ROASTED CHICKEN RECIPE - FOOD.COM

Mustard-Roasted Chicken Recipe - Food.com image

I drooled on the page of the book I found this recipe in. That was a positive indication that I needed to make this dish. ;o) All Hail the Poultry! The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. Time estimate doesn't include the 4+ hour marination, but DOES include the subsequent 1 hour marination period. Serve with roasted potatoes, sautéed spinach or rubber tires. It's all good.

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 cup Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup chopped fresh Italian parsley
2 tablespoons fresh thyme leaves
16 garlic cloves, peeled, crushed (yes, 16!)
2 whole chickens, rinsed, patted dry (just under 4 lbs each)
6 fresh rosemary sprigs
6 fresh sage sprigs

Steps:

Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
Spread mustard mixture generously inside cavities and over outside of chickens.
Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
Let chickens stand at room temperature 30 minutes.
Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
Roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.

Nutrition Facts : Calories 1082.6, FatContent 81, SaturatedFatContent 21.5, CholesterolContent 325.1, SodiumContent 772.5, CarbohydrateContent 6.2, FiberContent 1.7, SugarContent 1.3, ProteinContent 78.6

WHOLE ROASTED MUSTARD CHICKEN RECIPE | MARTHA STEWART

Whole Roasted Mustard Chicken Recipe | Martha Stewart image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories Chicken Recipes

Total Time 1 hours 25 minutes

Prep Time 25 minutes

Number Of Ingredients 9

Ingredients

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

More about "mustard roasted chicken recipes"

HONEY MUSTARD ROAST CHICKEN | ALLRECIPES

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques…spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.
From allrecipes.com
Reviews 4.8
Total Time 5 hours 30 minutes
Category Meat and Poultry, Chicken, Whole Chicken Recipes
Calories 637.1 calories per serving

Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

See details

QUICK-ROASTED CHICKEN WITH MUSTARD AND GARLIC RECIPE ...

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.
From foodandwine.com
Reviews 5
Total Time 1 hours 0 minutes

Set the skillet over high heat and cook the chicken until it starts to brown, 5 minutes. Transfer the skillet to the oven and roast the chicken for 30 minutes, until the skin is browned and the chicken is cooked through. Let the chicken rest for 5 minutes. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

See details

ROASTED HONEY MUSTARD CHICKEN RECIPE: HOW TO MAKE IT

I love a good roasted chicken, and this one is easy and delicious. The marinade does its magic in the fridge until time for roasting. It’s fun to dress the dish up by season based on whatever vegetables are fresh at the market. —Kara Brook, Owings Mills, Maryland
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Dinner
Cuisine North America, New England
Calories 654 calories per serving

In a small bowl, whisk the first 6 ingredients until blended. Pour 1 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate at least 3 hours, turning occasionally. Cover and refrigerate remaining marinade for basting., Drain chicken, discarding marinade in bowl. Preheat oven to 450°. Place chicken on a rack in a shallow roasting pan, breast side up. Tuck wings under chicken; tie drumsticks together., Roast 15 minutes. Meanwhile, in a large bowl, combine potatoes, carrots, rosemary, oil, chicken seasoning, salt and pepper. Add to roasting pan; reduce oven setting to 350°., Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 - 1-3/4 hours, adding the lemon slices during the last 15 minutes of roasting and brushing occasionally with reserved marinade. Cover loosely with foil if chicken browns too quickly., Remove chicken from oven; tent with foil. Let stand 15 minutes before carving; discard rosemary sprigs.

See details

HONEY MUSTARD ROASTED CHICKEN RECIPE - FOOD.COM

SparkPeople e-mailed this recipe to me today I'm going to post it here so I can find it when I want it. It is a "rich, flavorful honey mustard chicken with carrots and potatoes."
From food.com
Reviews 5.0
Total Time 1 hours 10 minutes
Calories 557.6 per serving

Bake additional 10-20 minutes, until chicken is cooked and veggies are tender.

See details

CITRUS-MUSTARD ROASTED CHICKEN RECIPE: HOW TO MAKE IT

Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. —Debra Keil, Owasso, Oklahoma
From tasteofhome.com
Reviews 3
Total Time 01 hours 35 minutes
Category Dinner
Calories 537 calories per serving

In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

See details

BAKED HONEY MUSTARD CHICKEN RECIPE | ALLRECIPES

Quick and easy to prepare, and the kids love it too!
From allrecipes.com
Reviews 4.2
Total Time 1 hours 0 minutes
Category Meat and Poultry, Chicken, Breast, Healthy
Calories 232 calories per serving

Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

See details

MUSTARD-ROASTED CHICKEN WITH WARM FRISÉE SALAD AND ...

The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. What to drink: Crisp, full-bodied white wine like Chablis or unoaked Chardonnay from California.
From epicurious.com
Reviews 3.6

Divide Warm Frisée, Fingerling, and Bacon Salad among 6 plates. Carve chickens and arrange atop salad. Spoon some of pan juices over and serve.

See details

MAPLE-MUSTARD ROASTED CHICKEN WITH SQUASH AND BRUSSELS ...

We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain off the liquid from the pan before adding the vegetables so they can caramelize evenly. Brussels sprouts, butternut squash, and acorn squash are at their absolute best when roasted. The trick is to cut them into even pieces with a maximum surface area (halves or cubes) so they can benefit from all the direct heat. A sprinkle of hazelnuts is a fine finishing touch, but you can skip it if you like.
From cookinglight.com
Total Time 60 minutes
Calories 376 per serving

Place a large rimmed baking sheet in oven; preheat oven to 425°F (leave pan in oven as it preheats). Combine sage, mustard, and syrup in a small bowl; brush evenly over chicken breasts. Carefully remove pan from oven. Add chicken to pan; bake at 425°F for 20 minutes. Remove pan from oven. Discard any juices from pan. Add butternut squash, shallots, acorn squash, and Brussels sprouts to pan with chicken. Top vegetables with butter, oil, 3/4 teaspoon salt, and 3/4 teaspoon pepper; toss. Spread in an even layer around chicken. Sprinkle chicken with remaining 3/4 teaspoon salt and remaining 1/4 teaspoon pepper. Bake at 425°F for 20 minutes or until chicken is done. Remove bones from chicken before serving; discard.

See details

CRISPY MUSTARD-ROASTED CHICKEN RECIPE | INA GARTEN | FOOD ...

From foodnetwork.com

See details

BAREFOOT CONTESSA | CRISPY MUSTARD-ROASTED CHICKEN | RECIPES

search barefoot contessa. 4 garlic cloves. 1 tablespoon minced fresh thyme leaves. Kosher salt and freshly ground black pepper. 2 cups panko (Japanese bread flakes) 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons good olive oil. 2 tablespoons unsalted butter, melted. 1/2 cup Dijon mustard, ...
From barefootcontessa.com

See details

MUSTARD ROASTED CHICKEN RECIPE: HOW TO MAKE MUSTARD ...

Nov 10, 2016 · Brush the chicken breasts with mustard mixture and sprinkle a little paprika. Step 5. Bake these chicken breasts for about 30 minutes or until cooked throughout. Step 6. Serve it hot.
From m.recipes.timesofindia.com

See details

INA GARTEN'S CRISPY MUSTARD-ROASTED CHICKEN RECIPE IS A ...

Feb 27, 2021 · The next step will follow your typical chicken breading process but instead of an egg wash, you'll dip the chicken into a mustard and wine mixture before coating it in the crumb blend. Then you bake those pretty little breaded chicken pieces for just shy of an hour, kicking up the temperature to 400 degrees the last ten minutes so they're browned to perfection.
From southernliving.com

See details

INA GARTEN'S CRISPY MUSTARD-ROASTED CHICKEN RECIPE IS A ...

Ina Garten's mustard-roasted chicken recipe deserves to be committed to memory. It features a short but impactful ingredient list and pairs wonderfully with a range of sides. But don't worry, you'll have plenty of time to try out new accompaniments because this is one recipe that's bound to make weekly rounds on your dinner table.
From southernliving.com

See details

MUSTARD-RUBBED WHOLE ROASTED CHICKEN FOR NATIONAL CHICKEN ...

Rinse chicken and pat dry. Place in a small bucket or deep baking dish, pour buttermilk marinade over chicken, cover and let marinate, chilled, overnight, or at least 8 hours. Remove chicken from marinade, rinse, pat dry and let sit for 1 hour at room temperature. Coat chicken with mustard rub.
From blog.uvahealth.com

See details

INA GARTEN'S MUSTARD ROASTED CHICKEN - THE VIEW FROM GREAT ...

Put the chicken pieces in a large zip lock baggie or other container. Mix the buttermilk and the mustard and pour over the chicken. Coat all the surfaces, and marinate, tightly covered, for a couple of hours or overnight. Set oven to 400F. Set up a food processor fitted with the metal blade.
From theviewfromgreatisland.com

See details

LEMON-MUSTARD ROASTED CHICKEN - MY FOOD AND FAMILY

1. Heat oven to 425°F. 2. Mix mustard, lemon juice and oil until blended. 3. Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper. 4. Bake 40 min. or until chicken is done (165°F).
From myfoodandfamily.com

See details

HONEY MUSTARD ROAST CHICKEN TAKING INTO CONSIDERATION ...

Jan 20, 2022 · This recipe uses a honey mustard flavoured butter rubbed underneath the skin of the chicken to present you a succulent, flavoursome roast that will steal the conduct yourself in this area Christmas Day! The ingredient of Honey mustard roast chicken taking into consideration gravy recipe. 1/3 cup (80g) Western Star Original Spreadable butter
From healthyawake.com

See details

COOK THE BOOK: THE HOMESICK TEXAN’S JALAPEÑO MUSTARD ROAST ...

Dec 10, 2012 · Recipes, like this one, help me keep roasted chicken interesting. Tangy yellow mustard flecked with green cilantro, brightens the flavor and appearance of the chicken. A jalapeño or two and a little honey add heat and a touch of sweetness. Much like her other recipes, minimal effort is rewarded with a big payoff in terms of flavor.
From sweetpotatoandbacon.wordpress.com

See details

EASY ROASTED MUSTARD CHICKEN THIGHS • SALT & LAVENDER

Sep 22, 2017 · These mustard roasted chicken thighs are marinated in a super simple combo of grainy mustard, Dijon mustard, olive oil, and a bit of Italian seasoning. I marinated them for about 30 minutes, but this is flexible.
From saltandlavender.com

See details

SPATCHCOCKED ROASTED CHICKEN WITH MUSTARD VINAIGRETTE ...

Meanwhile, make the mustard vinaigrette: Whisk the dijon and grainy mustards with the vinegar, 1/2 teaspoon salt and 1/8 teaspoon pepper in a small bowl. Gradually whisk in the canola oil and 1 ...
From foodnetwork.com

See details