Honey Dijon Roasted Chicken Recipe Is Dinner Perfection (6 Ingredients) by Elisa Schmitz
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One of my favorite flavor combinations is honey mustard. Together, the sweet and savory ingredients can make some serious magic! That's very true with this easy honey Dijon roast chicken recipe. With just six ingredients, you can make a whole chicken that is tender, tangy perfection.
Making your own fresh roasted whole chicken at home is easy and, when you use the right ingredients, the chicken ends up incredibly juicy and delicious. This moist honey Dijon roasted whole chicken recipe is fall-off-the-bone amazing! Plus, this is a high-protein recipe, so you get the health benefits of protein in every juicy bite.
I love the tart and tangy flavors in this baked chicken recipe. The chicken is drenched in an olive oil, lemon, honey and Dijon mustard marinade then baked to juicy perfection. This tender roast chicken is a dinner you won't soon forget.
Here's the short list of gluten-free ingredients: a whole chicken, extra virgin olive oil, lemon juice, honey, Dijon mustard and garlic powder. Once you have the chicken covered in the marinade, you pop it into the oven and, in less than two hours, you have a flavorful chicken to pair with your favorite side dishes and vegetables.
Cooking Tip: This recipe calls for a 5-pound chicken, but you can adjust cooking times as needed for smaller or larger chickens. Chicken is done when it reaches 165 degrees F on a food thermometer.
I served my roasted chicken over rice to soak up the savory sauce. Delish!
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 to 2 hours
Total Time: 2 hours (approximately)
Servings: 6
Ingredients
- 1 whole chicken (about 5 pounds), ready for baking
- 2 tablespoons extra virgin olive oil
- 2 1/2 tablespoons lemon juice (fresh is best)
- 2 1/2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 teaspoon garlic powder
Here’s how to make it:
- Preheat oven to 350 degrees F. Place chicken in a roasting pan (I line mine with aluminum foil to make cleanup easier). In a mixing bowl or glass measuring cup, combine olive oil, lemon juice, honey, mustard and garlic powder. Season with salt and pepper, if desired. Stir to blend. (I prefer to squeeze my own fresh lemon juice but you can use bottled lemon juice in a pinch.)
- Spread mixture over chicken, ensuring that it’s coated in the marinade. Season with additional salt and pepper, to taste, if desired.
- Cover chicken with aluminum foil and place in preheated oven. Set timer for 1 hour. After 1 hour, remove chicken and baste it with the juices in the pan.
- Cover and bake another 30 minutes. Remove chicken and baste again. Put back in oven without foil. Let bake about 10 to 15 more minutes or until browned.
- Check internal temperature. Chicken is done when it reaches 165 degrees F on a meat thermometer (inserted deep into a thigh). When chicken is done, allow to rest for 10 to 15 minutes before carving. Serve with your favorite sides. Store leftovers in an airtight container in the refrigerator
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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