This is the best chicken I’ve ever eaten. Some may say that’s a bold statement, but I love this chicken so much I want to be buried with it in my mouth.
Not only is this dish incredibly delicious, but it’s also incredibly easy to make and it only takes 5 ingredients!
I like to serve this with a side of veggies cooked in the same mustard sauce. I prefer green beans or broccoli, but it works great with root vegetables (potatoes, carrots etc.) as well.
First you’ll need to preheat the oven to 400 degrees. You’ll also need to remove the giblets and the neck from inside the chicken. Yeah, yeah, yeah, sticking your hand inside that little guy is kinda gross, but not cooking the chicken all the way or getting a bite of giblet is a lot worse.
Mix together the mustard, rosemary and olive oil, reserving half of the mixture for later. Pat the chicken dry and rub 1/2 of the mixture over the chicken. Place the chicken breast up on the roasting pan. Lightly tie the legs together, but not too tight, you’re not torturing the beast!
Place the pan in the oven and cook for 1 1/2 to 2 hours until the chicken’s internal temp is 165. Once the chicken is cooked, remove it from the pan and place it on a cutting/carving board.
DO NOT THROW OUT THE DRIPPINGS. I’m so serious. Place the roasting pan on the stove over low heat, add the chicken broth and the remaining mustard mixture. Cook the sauce on low, frequently mixing, until thickened (and reduced by about half).
Now this is the best part. Carve that chicken and pour that sauce ALL OVER EVERYTHING. Pour it over the chicken, pour it over the rice, pour it over the veggies, pour it all over your mouth…
Mustard & Rosemary Whole Roasted Chicken
- 4 Tbsp whole grain mustard
- 4 Tbsp extra virgin olive oil
- 1-2 Tbsp rosemary leaves
- whole chicken – giblets and neck removed from cavity
- 1 cup chicken broth
- Preheat oven to 400 degrees F
- Mix mustard, rosemary and olive oil together
- Rub 1/2 of the mustard mixture over the entire chicken, reserving the other half for later
- Place chicken breast up on a roasting pan (ideally a double roasting pan so that the drippings are reserved in the bottom for later!)
- Lightly tie the legs together
- Roast chicken in the oven for about 1 and 1/2-2 hours or until the chicken reaches an internal temp of 165 degrees
- Once the chicken is cooked, remove it from the pan and place it on a cutting/carving board.
- DO NOT THROW OUT THE DRIPPINGS. I’m so serious.
- Place the roasting pan on the stove over low heat, add the chicken broth and the remaining mustard mixture.
- Cook the sauce on low, frequently mixing, until thickened (about half the volume)
- Serve sauce over chicken.
Both the chicken and the sauce make for excellent leftovers!