Thursday, April 14, 2011

Whole Grain Mustard Crusted Roasted Chicken

Whew, that's a mouthful.  I had this at a restaurant and have been craving it since.  My complaint with the one I had at the restaurant was I felt it lacked flavor throughout the chicken.  Marinating the chicken in the sauce overnight takes care of that problem. 

This was a delicious meal.  The chicken was moist and tender and full of flavor.  We spooned the extra juice over the chicken.  Now I love mustard, but I think even if you are not a huge mustard fan, you would enjoy this.  Cooking the mustard makes the flavor richer and changes it.  Just so good!  Wish there was some left!  My kids ate it wonderfully too!



  • 3-4 large chicken breasts (bone in and skin on) or dark meat)
  • 1 cup(ish) whole grain mustard
  • 1 TBSP honey
  • 1/4 cup olive oil
  • 14 garlic cloves crushed/minced
  • 1/4 cup fresh chopped parsley
  • salt and pepper
  • fresh rosemary and thyme

Preheat oven to 375.

Pat chicken dry and place into a gallon bag.  In small mixing bowl, whisk all ingredients together except salt.  Let marinate over night in refrigerator.  Remove chicken from refrigerator.  Remove from marinade and place in roasting pan or baking dish. 
Put your finger under the skin and stuff some of the marinade under the skin before baking.  Salt top and place a sprig or two of fresh rosemary and sprinkle of fresh thyme on each.  Bake for 40-45 minutes until deep golden brown on top.  Spoon juices over after plating.

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