Best 2 Honey Mustard Roast Chicken Recipes

Are you in search of an appetizing and scrumptious dish to tantalize your taste buds? If so, look no further! Honey mustard roast chicken is a delectable culinary creation that seamlessly blends the sweetness of honey with the tanginess of mustard, resulting in a symphony of flavors. This mouthwatering dish is sure to leave you craving for more. So, prepare your apron and embark on a culinary adventure as we unveil the best recipe for cooking honey mustard roast chicken, transforming your kitchen into a haven of irresistible aromas and delectable tastes.

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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

Ingredients

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

HONEY MUSTARD CHICKEN WITH ROAST VEGETABLES WW AUST. 5.5 PNTS

Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts image

Make and share this Honey Mustard Chicken With Roast Vegetables Ww Aust. 5.5 Pnts recipe from Food.com.

Provided by Sonya01

Categories Chicken Breast

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

always fresh olive oil extra virgin olive oil flavored cooking spray, 3 second spray
560 g skinless chicken breasts (4 x 140g breasts)
2 tablespoons honey
2 tablespoons fresh rosemary
1 tablespoon mustard (grain)
1 tablespoon mustard (Dijon)
1 tablespoon balsamic vinegar
1 garlic clove, crushed
1 tablespoon olive oil
600 g fresh carrots (2 bunches baby carrots)
600 g parsnips, ends trimmed, cut into 10cm long wedges
1 medium onion, cut into wedges
2 tablespoons fresh parsley, roughly chopped

Steps:

Preheat oven to 200°C Line base of a large roasting pan with baking paper and set aside.
Heat a large non-stick frying pan over high heat. Spray chicken with oil and cook for 2 minutes each side to brown. Remove from pan and set aside.
Meanwhile, combine honey, rosemary, mustards and vinegar in a bowl. Season to taste with salt and pepper.
Arrange carrots, parsnips and onions in roasting pan and toss with olive oil. Roast vegetables in the preheated oven for 40 minutes, turning once. Arrange chicken amongst vegies. Spoon over marinade and roast for a further 15 minutes, or until chicken and vegies are golden and cooked through. Set aside to rest for 5 minutes. Slice chicken into 4 pieces and serve with roasted vegetables.

Tips:

To ensure even cooking, roast the chicken on a rack placed in a roasting pan.
For crispy skin, pat the chicken dry before roasting.
Cooking time may vary depending on the size of the chicken. Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
To make a thicker sauce, mix 1 tablespoon of cornstarch with 1 tablespoon of water before adding the honey mustard mixture to the skillet.
Serve the chicken with roasted vegetables, mashed potatoes, or rice.

Conclusion:

This honey mustard roast chicken is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is succulent and flavorful, and the honey mustard sauce is tangy and sweet. This recipe is sure to be a hit with your family and friends.