Chicken, especially whole or bone-in, was something that I was always a little intimidated by. I could never seem to cook it quite right and would usually overcook it to avoid undercooking it. Needless to say, overly dry chicken was a common occurrence, though I do remember when we had to throw out a batch of chicken drumsticks because they weren’t fully cooked. I think cereal came to our rescue that night. ;)
Roasting a whole chicken is much easier than I thought, and really comes together very quickly with minimal prep work. It presents an aesthetically pleasing dinner that is perfect for guests, since you don’t need to stand over a stove for hours. I especially love the leftovers we always seem to have! So delicious on a salad the next day.
This recipe is really flavorful and super moist, thanks to the broth. The mustard was only slightly evident, but paired really well with the garlic. When it was cooking you could really smell the garlic and I was afraid that it would be overpowering, but it wasn’t at all. We will definitely be making this again!
Garlic Mustard Roasted Chicken
- 1 whole chicken (2-3 lbs.)
- 1 onion, sliced
- 1/2 cup chicken broth
- salt and pepper
- Italian seasonings
- 2 tablespoons spicy brown mustard
- 2 tablespoons minced garlic
- 2 tablespoons white wine
- 1 teaspoon hot sauce
- 1 tablespoons soy sauce
- 2 tablespoons olive oil
Preheat oven to 400 degrees F. In a roasting pan or deep baking dish, lay out the onion slices and add the chicken broth. Prep chicken by removing innards and rinsing with cold water. Pat dry. Gently separate the skin from the meat. Season generously with salt, pepper, and Italian seasonings, including under the skin and in the cavity. Place in baking dish, breast side up.
Combine the mustard, garlic, soy sauce, hot sauce, olive oil, and salt and mix well. Pour/spread over chicken. Bake for 1 hour and 20-25 minutes, or until the internal temperature reaches 165 degrees. Slice and serve with some of the onion slices and pan juices, if desired.
Source: Slightly adapted from Food. People. Want.