Baked Honey Mustard Chicken

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This Baked Honey Mustard Chicken is one of the easiest dinners you can make. All it takes is a well-seasoned bird, a hot oven, and about two hours of time for a lovely meal. Make it with your favorite honey mustard vinaigrette or seasoning blend. Or change this recipe by season based on what’s in season or to suit your family’s taste. We are using Montreal Chicken Seasoning in this version of the recipe.

Roasted honey mustard chicken made with a honey mustard marinade and potatoes

The key to a great roasted chicken is in the marinade, it keeps the bird moist and infuses the whole meal with a medley of flavors. A good marinade will also allow the skin to get perfectly crispy. If you allow the bird to sit in the oil or liquid while baking, you won’t get the all-around brown skin you’re looking for.

This Baked Honey Mustard Chicken makes a great meal when you have lots of guests.

Firm vegetables are perfect for roasting with this Honey Mustard Chicken. Potatoes, carrots, parsnips, onion, whatever you fancy!

We like to use small, whole new potatoes for roasting. They don’t get soggy when cooked with the bird and are soft on the inside. Perfect and delicious. You can use potato spears if you like but roast them separately from the bird. They are most beautiful on the serving platter right next to the bird.

Roasted honey mustard chicken made with a honey mustard marinade, rosemary and lemon

How to make Baked Honey Mustard Chicken

First, you’ll need to get all of your ingredients together. Here’s a list to make it convenient for you:

  • 5 pound whole roasting chicken
  • Waxing Kara Honey
  • Extra virgin olive oil divided
  • Dijon mustard
  • Fresh lemon juice
  • McCormick Spice Montreal Chicken Seasoning divided
  • Bulb of garlic
  • 4 lemons
  • Whole baby potatoes
  • Carrots
  • 2 whole onions
  • Fresh rosemary sprigs

Step One: Get the marinate together

Preheat the oven to 450°F. Juice 2 lemons. Whisk together honey, oil, mustard, seasoning, lemon juice, and minced garlic. The mixture should slightly emulsify.

Step Two: Prepare the bird

Clean bird. Pat dry. Pour some marinade into the cavity of the bird. Tie the bird. Place the whole chicken into a ziplock bag, and cover with marinade. Seal the bag and gently toss the chicken to incorporate the marinade. Allow the bird to marinate a few hours before cooking in the refrigerator.

Peel and cut carrots into one-inch pieces. Peel and cut onions in quarters. Leave potatoes whole. Cut lemons into slices. Toss the potatoes, carrots, and onion with olive oil and Montreal Poultry seasoning and fill the bottom of a rectangular glass baking dish in a single layer. Add lemon slices. Garnish with rosemary.

Step Three: Get cooking

Place the chicken on top of a roasting rack on top of the veggies in the glass baking dish. Roast the chicken, uncovered, for 15 minutes at 450 degrees. Reduce oven temperature to 350°F and cook for about another 45 minutes. Baste the chicken as necessary. The chicken is done when the juices run clear and the internal temperature is at about 165°F. The potatoes should be brown, but soft on the inside. Remove from the oven and allow to sit for 10 minutes before slicing and serving.

Baked Honey Mustard Chicken is easy to adapt

We always encourage you to play with our recipes and make them your own. This chicken is so easy to mix up and make your own! Here are some of our suggestions:

  • Slice whole garlic bulbs in half and slide underneath the skin before roasting the chicken
  • Use a really spicy mustard preparation, one that includes horseradish would add a little kick
  • Slice lemons and cover the bird for an extra-moist bird
  • Make some extra marinade and toss the potatoes before you roast them and roast separately.
  • Mix in sweet potato, parsnips, and turnips into the veggie mix
  • Serve with honey-roasted cherry tomatoes

What to serve with this baked honey mustard chicken

Wondering what sides with honey you can serve with this chicken? Try slicing the chicken and serving it on top of our Asian Noodle Salad with honey.

Asian Noodle Salad up close with grilled chicken and orchid

Asian Noodle Salad with Honey

This is a terrific dish that is easily modified with ingredients you like that can be ready in just 40 minutes.

Check out this recipe

This asparagus carrot stir fry is the perfect vegetable accompaniment.

Asparagus Carrot Stir Fry

Thai Asparagus Carrot Stir Fry

A sweet and potentially spicy stir-fry. Tamari soy sauce, red pepper, and sesame oil combine to give the vegetables a southeast Asian flair.

Check out this recipe

If you have time in advance to make dessert, you can make this Chocolate Bark with Pistachio Granola the day before and serve it for dessert.

Pistachio Granola Bark on cookie tin with napkin and raw ingredients

Chocolate Bark with Pistachio Granola

Imagine your favorite superfoods combined with granola and topped with dark chocolate. Does this sound too good to be true? Good! Because we aim to please, we’re sharing our recipe for Chocolate Pistachio Granola Bark.

Check out this recipe

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Roasted chicken made with a honey mustard marinade

Baked Honey Mustard Chicken

Course: Main Course
Cuisine: American
Keyword: baked honey mustard chicken, honey mustard chicken
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings: 6
Calories: 719kcal
Baked Honey Mustard Chicken is a simple and delicious dish at any time of the year. I have served this dish in the midst of summer and sliced for sandwiches during the Superbowl.

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Ingredients

  • 5 pound whole roasting chicken
  • 1/2  Waxing Kara Honey
  • 1/2  extra virgin olive oil divided
  • 1/4  Dijon mustard
  • tbsp.  lemon juice
  • 4 tbsp.  Montreal Chicken Seasoning divided
  • large cloves garlic minced
  • 4 lemons
  • 1 bag whole baby potatoes
  • 4 carrots
  • 2 whole onions
  • rosemary sprigs

Instructions

  • Preheat oven to 450°F.
  • Juice 2 lemons.
  • Whisk honey, oil, mustard, seasoning, lemon juice, and minced garlic. The mixture should slightly emulsify.
  • Clean bird. Pat dry. Pour some marinade into the cavity of the bird. Tie the bird. Place the whole chicken into a ziplock bag, and cover with marinade. Seal the bag and gently toss the chicken to incorporate the marinade.
  • Allow bird to marinate a few hours before cooking in the refrigerator.
  • Peel and cut carrots into one inch pieces.
  • Peel and cut onions in quarters.
  • Leave potatoes whole.
  • Cut 2 lemons into wedges.
  • Toss the potatoes, carrots and onion with olive oil and Montreal Poultry seasoning and fill the bottom of a rectangular glass baking dish in a single layer. Add lemon wedges. Garnish with rosemary.
  • Place the chicken on top of the veggies in the glass baking dish.
  • Roast the chicken, uncovered, for 15 minutes at 450 degrees.
  • Reduce oven temperature to 350°F and cook for about another 50 minutes. Baste the chicken as necessary.
  • The chicken is done when the juices run clear and the internal temperature is at about 165°F. The potatoes should be brown, but soft on the inside. Remove from the oven and allow to sit for 10 minutes before slicing and serving.

Nutrition

Calories: 719kcal | Carbohydrates: 39g | Protein: 37g | Fat: 49g | Saturated Fat: 11g | Cholesterol: 136mg | Sodium: 274mg | Potassium: 735mg | Fiber: 5g | Sugar: 22g | Vitamin A: 7323IU | Vitamin C: 51mg | Calcium: 169mg | Iron: 6mg

If you make a special meal with our roasted honey mustard chicken, post a picture and use the hashtag #waxingkararecipes on Instagram. We love seeing your photos!

About the Author

Stephen

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1 thought on “Baked Honey Mustard Chicken

  1. This recipe was so good, we heard from an amazing national magazine for a feature!

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