Best 10 Citrus Mustard Roasted Chicken Recipes

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If you're looking for a flavorful and juicy roasted chicken recipe, then citrus mustard roasted chicken is an excellent choice. This dish combines the tangy flavors of citrus with the savory notes of mustard to create a delicious and aromatic dish. The chicken is marinated in a mixture of citrus juices, mustard, herbs, and spices, then roasted until golden brown and cooked through. The result is a moist and tender chicken with a crispy skin and a flavorful glaze. Citrus mustard roasted chicken is a perfect dish for a special occasion or a simple weeknight meal, and it's sure to be a hit with your family and friends.

Let's cook with our recipes!

CITRUS PAN-ROASTED CHICKEN



Citrus Pan-Roasted Chicken image

Provided by Scott Conant

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 6

One 3- to 3 1/2-pound chicken
2 Meyer or regular lemons
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 sprig fresh thyme
1 sprig fresh rosemary

Steps:

  • To spatchcock the chicken: Put the chicken breast-side down on a work surface and use poultry shears to cut along both sides of the backbone. Open up the chicken and use the tip of a knife to score alongside the keel bone (the dark oblong bone in the middle of the breast); this makes it easier to flatten. Turn the chicken breast-side up and press down strongly with the heel of your hand on the center of the breast. You should hear a crack and feel the bones give way.
  • Refrigerate the chicken, skin-side up and uncovered, for 1 1/2 hours to air-dry. Remove and allow to air-dry at room temperature for an additional 30 minutes before cooking.
  • Preheat the oven to 450 degrees F.
  • Halve the lemons, then slice one of the lemon halves into rounds. Using your index finger, separate the skin of the chicken from the meat and slide the lemon slices underneath the skin. Season the chicken with salt and lots of freshly ground pepper.
  • In a large cast-iron pan, heat the oil over medium-high heat. Add the chicken skin-side down and cook until the skin is well browned, 8 to 10 minutes. Scatter the thyme and rosemary on top (leave the chicken skin-side down) and place the 3 remaining lemon halves in the pan cut-side down. Transfer to the oven and roast until the juices run clear and an instant-read thermometer inserted in a thigh registers 165 degrees F, about 40 minutes. Rest the chicken on a plate or baking sheet skin-side up for 20 minutes before carving. Squeeze the roasted lemons over as desired.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
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, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

ROASTED CITRUS CHICKEN



Roasted Citrus Chicken image

This delicious roasted chicken is flavored with zesty ingredients like lemons and oranges, among other aromatics like fresh rosemary sprigs and parsley. It's wonderfully easy to make, extra juicy and so tender!

Provided by Ellen

Categories     Chicken

Time 1h30m

Number Of Ingredients 10

5-6 pound whole chicken, giblets removed
2-3 tablespoons olive oil
1 orange, sliced into wedges
1 lemon, sliced into wedges
3 fresh rosemary sprigs
Fresh parsley
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon lemon pepper

Steps:

  • Preheat the oven to 350°F. Grease a large cast iron skillet or shallow roasting pan with olive oil, set aside.
  • Rinse chicken and wash cavity. Trim away excess skin. Use paper towels to pat chicken dry. Place chicken breast side up in a prepared roasting pan.
  • Coat chicken skin and the inside of the bird with olive oil. Cover with spices inside and out. Squeeze the juice from 1/2 of the lemon and 1/2 of the orange over the breasts of the chicken. Place citrus rinds in the pan with chicken.
  • Insert the remaining lemon slices, orange slices, parsley and rosemary into the cavity of the chicken.
  • Roast uncovered for about 1 hour and 20 minutes, until chicken is cooked through.
  • Use a meat thermometer inserted deep into the breast, but making sure not to touch bone, and cook chicken until it reaches 165°F. You can estimate about 20 minutes of baking time per pound of chicken.
  • Remove chicken and oven and let rest for 5 minutes, then slice and serve as desired.

Nutrition Facts : Calories 721 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 284 milligrams cholesterol, Fat 44 grams fat, Fiber 1 grams fiber, Protein 73 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 215 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

LEMON-MUSTARD ROASTED CHICKEN



Lemon-Mustard Roasted Chicken image

Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 5

1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 broiler-fryer chicken (3-1/2 lb.)
1/8 tsp. pepper

Steps:

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

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g

HONEY MUSTARD ROAST CHICKEN



Honey Mustard Roast Chicken image

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.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Steps:

  • Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
  • Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
  • Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
  • Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
  • Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
  • While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
  • Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
  • Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g

ROASTED HONEY MUSTARD CHICKEN



Roasted Honey Mustard Chicken image

I love a good roasted chicken, and this one is easy and delicious. After a quick prep, 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

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 16

3/4 cup honey
1/3 cup extra virgin olive oil
1/3 cup Dijon mustard
1/4 cup lemon juice
3 tablespoons chicken seasoning
7 garlic cloves, minced
1 broiler/fryer chicken (3 to 4 pounds)
VEGETABLES:
1-1/2 pounds baby red potatoes
1 pound carrots, cut into 1-inch pieces
3 to 4 fresh rosemary sprigs
2 tablespoons extra virgin olive oil
1 teaspoon chicken seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium lemon, sliced

Steps:

  • 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.

Nutrition Facts : Calories 654 calories, Fat 31g fat (7g saturated fat), Cholesterol 104mg cholesterol, Sodium 919mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 4g fiber), Protein 36g protein.

CITRUS-MUSTARD ROASTED CHICKEN



Citrus-Mustard Roasted Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons mustard seed
1/4 cup olive oil
1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
1 tablespoon champagne vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
2 orange slices
2 lemon slices
2 onion slices
3 sprigs fresh parsley, stems removed

Steps:

  • 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.

Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken 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     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

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.

CITRUS HONEY MUSTARD CHICKEN



Citrus Honey Mustard Chicken image

Make and share this Citrus Honey Mustard Chicken recipe from Food.com.

Provided by Wendys Kitchen

Categories     Chicken

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

12 pieces organic chicken
salt and pepper
1 lemon
1 red onion, peeled and sliced in to wedges
1 orange
1 tablespoon honey
2 tablespoons olive oil
2 garlic cloves
2 teaspoons whole grain mustard

Steps:

  • Heat oven to 180°C.
  • Wash chicken pices and pat dry.
  • Place into large baking dish.
  • Slice half of lemon into thin slices and arrange with red onion around chicken.
  • Squeeze remaining half of lemon and orange to get 100ml juics.
  • Whisk together with olive oil and honey, garlic and mustard.
  • Pour marinade oer the chicken.
  • Bake uncovered for 50 minutes basting every so often.

Nutrition Facts : Calories 111.9, Fat 7, SaturatedFat 1, Sodium 30.2, Carbohydrate 14.5, Fiber 2.6, Sugar 8.6, Protein 1.1

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof skillet large enough to hold the chicken over high heat.
  • Add the olive oil and swirl it in the skillet.
  • As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  • Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

Tips:

  • Use fresh citrus fruits: Fresh citrus fruits will provide the best flavor for your roasted chicken. If you don't have fresh citrus fruits on hand, you can substitute bottled citrus juice, but the flavor will not be as good.
  • Don't overcrowd the roasting pan: If you overcrowd the roasting pan, the chicken will not cook evenly. Make sure there is enough space between the chicken pieces so that they can all get crispy skin.
  • Roast the chicken at a high temperature: Roasting the chicken at a high temperature will help to create crispy skin and juicy meat. Aim for a temperature of 425 degrees Fahrenheit.
  • Baste the chicken frequently: Basting the chicken with the citrus marinade will help to keep it moist and flavorful. Baste the chicken every 20-30 minutes.
  • Let the chicken rest before carving: Letting the chicken rest before carving will allow the juices to redistribute throughout the meat. This will result in more tender and flavorful chicken.

Conclusion:

Citrus mustard roasted chicken is an easy and delicious way to enjoy a classic dish. The combination of citrus and mustard flavors is perfect for any occasion. Serve citrus mustard roasted chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

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