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 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.
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 use too much oil or liquid, you won’t get the crunch 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, onion, you name what works for you! 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, and add them into the pan when you serve the meal.
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’s some of our suggestions:
- Slice whole garlic bulbs in half and slide underneath 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 this chicken on top of our Asian Noodle Salad with honey
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!
Baked Honey Mustard Chicken
- 5 pound whole roasting chicken
- 1/2 c Waxing Kara Honey
- 1/2 c extra virgin olive oil divided
- 1/4 c Dijon mustard
- 3 tbsp. lemon juice
- 4 tbsp. Montreal Chicken Seasoning divided
- 5 large cloves garlic minced
- 4 lemons
- 1 bag whole baby potatoes
- 4 carrots
- 2 whole onions
- rosemary sprigs
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.