Honey Mustard Roast Chicken

Roast Chicken is a classic recipe that never fails to impress. It's easy to prepare and it's got something for everyone with both white and dark meat. This Honey Mustard Roast Chicken version is crispy on the outside, tender, slightly tangy and sweet.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Main Dish

Cuisine: American

Keyword: Chicken, Comfort Food, holiday, honey, mustard

Servings: servings

Calories: 404kcal

Author: MaryAnn Dwyer

Ingredients

Marinade Ingredients

1/2 cup honey, I use ShopRite Wholesome Pantry Pure Organic Honey
1/2 cup olive oil, I use ShopRite Bowl&Basket Light Tasting Olive Oil
1/3 cup Dijon mustard
1 1/2 tsp. poultry seasoning
4 cloves garlic, minced
1/2 tsp. paprika
1 1/2 tsp. kosher salt
1/2 tsp. black pepper

Chicken

1 5-6 lb. whole roasting chicken, I use ShopRite Wholesome Pantry Roasting Chicken
2 medium yellow onions, quartered
6 carrots, cut roughly into 3-inch chunks
1 lb. mini yellow creamer potatoes, I use ShopRite Bowl&Basket
2 Tbsp. olive oil
kosher salt and pepper

Instructions

In a small bowl, combine all marinade ingredients and whisk together.
Remove chicken from packaging. Remove the chicken giblets and rinse inside and out and pat dry. Add 2 tbsp. of marinade to cavity of chicken. Tie the legs together and the wings to the body and place the bird in a large Ziploc bag. Add all but1/3 cup of the marinade to the bag, seal and toss the chicken. Refrigerate for at least 2 hrs.
Preheat oven to 450 degrees F. Remove the chicken from the fridge and let stand at room temp for 15 minutes. Toss the onions, carrots and potatoes with the olive oil and sprinkle with kosher salt and pepper. Add the veggies to your roasting pan in a single layer. Remove the chicken from the Ziploc and place on top of the veggies.
Roast uncovered for 15 minutes at 450 degrees F and then lower heat to 350 degrees. Continue to cook for another 1 hour 15 minutes or until juices run clear and the internal temp is 165 degrees F, basting every 30 minutes with the reserved marinade.
If the skin is getting too brown you can tent the chicken with a piece of foil. Remove the chicken from the oven and let it rest for 10 minutes before carving.

Notes

The size chicken I used for this recipe was 5 pounds. It was a Wholesome Pantry Whole Roasting Chicken from ShopRite.

I also used mini yellow creamer potatoes from Wholesome Pantry at ShopRite. You could substitute any mini potatoes that you enjoy.

If your chicken does not have a pop-up temperature gauge to let you know when it is done, use a meat thermometer to check for an internal temperature of 165 degrees F.

Nutrition