Prepare to transform your ordinary dinner into a culinary masterpiece with Ina Garten's legendary Mustard Roasted Chicken! Imagine a perfectly golden, crispy-skinned chicken infused with zesty Dijon mustard and fragrant rosemary, so tender it practically melts in your mouth. This restaurant-quality dish looks impressive but is surprisingly simple to create, making you the star chef of your kitchen. Whether you're cooking for family or hosting a dinner party, this recipe will have everyone begging for seconds and asking, "How did you make this?"
Prep Time: 20 mins
Cook Time: 1 hrs 15 mins
Total Time: 1 hrs 35 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 pounds)
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
- 1 lemon, quartered
Instructions
- Remove the chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures even cooking.
- Preheat the oven to 425°F (220°C). Position a rack in the center of the oven to ensure even heat distribution.
- In a small mixing bowl, whisk together Dijon mustard, olive oil, chopped fresh rosemary, salt, and black pepper until well combined.
- Pat the chicken dry thoroughly with paper towels to ensure the skin will become crispy during roasting.
- Place the whole chicken in a large roasting pan, breast side up. Generously brush the entire chicken with the mustard mixture, making sure to coat the skin completely, including under the wings and legs.
- Stuff the cavity of the chicken with the quartered lemon, which will infuse the meat with citrus aromatics during roasting.
- Tie the chicken legs together with kitchen twine to help the chicken cook evenly and maintain its shape.
- Season the chicken once more with additional salt and pepper on the outside.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
- Every 20-25 minutes, baste the chicken with the pan juices or additional mustard mixture to keep the meat moist and enhance the flavor.
- Once cooked, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
- Carve the chicken and serve hot, garnishing with additional fresh rosemary if desired.
Tips
- • Temperature Matters: Always let your chicken come to room temperature before roasting to ensure even cooking. • Pat Dry for Crispy Skin: Use paper towels to thoroughly dry the chicken, which helps achieve that irresistible golden-brown exterior. • Basting is Key: Regularly baste the chicken with pan juices to keep the meat moist and enhance flavor complexity. • Use a Meat Thermometer: Don't guess! Ensure the chicken reaches an internal temperature of 165°F for safe, perfectly cooked meat. • Resting is Crucial: Allow the chicken to rest 10-15 minutes after cooking to let juices redistribute, guaranteeing maximum tenderness. • Fresh Herbs Make a Difference: Use fresh rosemary for the most vibrant flavor – dried herbs just can't compare.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
