This sweet and tangy roast chicken has crispy, golden skin and juicy meat. It’s an easy family dinner that’s delicious with roasted potatoes and vegetables.
Ingredients
- 1 whole chicken (4–5 lb / 1.8–2.3 kg)
- ¼ cup (60 ml) Dijon mustard
- ¼ cup (60 ml) honey
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 lemon, halved
- Fresh rosemary or thyme sprigs (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- In a small bowl, whisk together the Dijon mustard, honey, olive oil, garlic, paprika, thyme, rosemary, salt, and pepper.
- Rub the honey mustard mixture all over the chicken, including under the skin of the breast if possible.
- Place the lemon halves and fresh herbs inside the cavity.
- Roast for 1 hour 20 minutes to 1 hour 40 minutes, or until the thickest part of the thigh reaches 165°F (74°C).
- If the skin browns too quickly, loosely cover the chicken with foil for the remaining cooking time.
- Let the chicken rest for 10–15 minutes before carving.
Optional Roasted Vegetables
Add these around the chicken during the last hour of cooking:
- Baby potatoes
- Carrots
- Onion wedges
- Brussels sprouts
Tips
- For extra-crispy skin, pat the chicken completely dry before seasoning.
- Baste the chicken with the pan juices once or twice during roasting.
- Leftover chicken is excellent in sandwiches, salads, wraps, or soup.
Prep Time: 15 minutes
Cook Time: 1 hour 20–40 minutes
Rest Time: 10–15 minutes
Servings: 6–8