Honey Mustard Roast Chicken
This honey mustard roast chicken is packed full of cozy flavors and incredible with tender roasted red potatoes and carrots on the side!
Servings 6 servings
Calories 306kcal
Ingredients
- 1 (4-5 lb) whole chicken, neck and giblets removed
- Salt and pepper to taste
- 3 tablespoons Dijon mustard
- 3 tablespoons whole grain mustard
- 1/3 cup honey
- 1 tablespoon minced rosemary
- 1 medium clove garlic, minced
- 1 lb red potatoes, cut into 1-inch cubes
- 3 medium carrots, cut into 1-inch cubes
- 1 medium sweet onion, cut into 1-inch cubes
- 2 tablespoons olive oil
- Additional rosemary sprigs for roasting
Instructions
- Preheat oven to 400F and adjust oven rack to the bottom. Pat chicken dry with paper towels and place breast side-up on a wire rack in a roaster pan. Use kitchen twine to tie legs together and tuck wings under bird. Season chicken all over with salt and pepper to taste.
- In a medium bowl, combine mustards, honey, rosemary, and garlic. Season sauce with salt and pepper to taste.
- In a medium bowl, toss potatoes, carrots, and onion with olive oil. Season vegetables with salt and pepper to taste and arrange around chicken.
- Brush half of honey mustard sauce all over chicken, reserving remaining half for later. Arrange a few rosemary sprigs around chicken and lightly cover chicken with tin foil.
- Roast chicken and vegetables at 350F 60 minutes, then remove foil, and continue roasting 20-25 minutes until the thickest part of the chicken thigh registers 165F. Remove chicken from oven and brush remaining honey mustard over chicken.
- Allow chicken to rest 30 minutes before carving and serving warm with vegetables. Enjoy!
Notes
Storing Instructions
Store chicken and vegetables in refrigerator up to 6 days.
Nutrition
Serving: 8 oz chicken (approx 1/2 cup vegetables) | Calories: 306kcal | Carbohydrates: 23.6g | Protein: 22.9g | Fat: 13.4g | Saturated Fat: 2.2g | Cholesterol: 59mg | Sodium: 888mg | Potassium: 596mg | Fiber: 4.1g | Sugar: 8.6g | Calcium: 71mg | Iron: 2mg