Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Honey Mustard Roasted Chicken

4.9
Save
Rate
Tap to rate
PREP TIME
40 min
COOKING TIME
50 min
TOTAL TIME
330 min
SERVINGS
4 servings
Dinner
Honey Mustard Roasted Chicken
Ingredients
  • 1/2 cup yellow mustard
  • 1/4 cup honey
  • 1/4 cup seasoned rice wine vinegar
  • 2 teaspoons Sriracha
  • 1 teaspoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 3 teaspoons kosher salt, plus more as needed
  • 1 (4.5 pound) whole chicken
  • 1/4 cup chicken stock, or as needed
  • 2 tablespoons chopped green onions, or to taste
Instructions
1
Combine mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a large mixing container until the ingredients are well blended.
2
Position the chicken breast-side down on a flat surface. Using scissors or a sharp knife, carefully cut along both sides of the spine, as close to the bone as possible. Discard the spine and remove any excess fat or skin from the chicken.
3
Locate the joint where the wishbone comes together and forms a 'V' shape. Make a shallow incision with a knife through the cartilage, pressing down on either side to flatten the chicken and expose the breastbone. If necessary, make another incision in the cartilage to release it further. Use your fingers to gently pry away any remaining cartilage, working along the breastbone until it separates completely. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
4
Place the chicken in the marinade mixture and toss until it is evenly coated. Cover the bowl with plastic wrap and refrigerate, breast-side down, for 4 to 12 hours.
5
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil, making sure it is large enough to accommodate the chicken.
6
Transfer the chicken, skin-side up, to the prepared baking sheet. Sprinkle with salt. Reserve the marinade for basting during cooking.
7
Roast the chicken in the preheated oven, breast-side down, until it starts to darken in spots, 35 to 40 minutes.
8
While the chicken is roasting, transfer any remaining marinade into a small saucepan. Add chicken stock to thin the sauce slightly and bring it to a boil. Remove from heat.
9
Baste the chicken with the sauce, then continue roasting and basting again if desired, until it reaches an internal temperature of 165 degrees Fahrenheit. Use a meat thermometer to check the temperature, inserting it into the thickest part of the thigh, near the bone.
10
Remove the chicken from the oven and brush any excess fat or juices from the pan onto the chicken.
11
Transfer the chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over the top.