I made the mistake of cooking up a huge ham for a small group last Christmas. We were eating ham at every meal for two weeks. I don’t like ham that much. So for Easter, knowing I’ll only have a few people over, I want to keep it simple, but interesting. With the right technique, roasting a chicken is fool-proof and allows you to get creative with flavors. This Honey Mustard Roasted Chicken requires very few ingredients and has a beautifully glazed skin with a unique sweet and spicy flavor, thanks to the bold combination of honey, mustard, and horseradish.
When I realized how easy it was to make good honey mustard at home, I was a happy camper. I was able to easily adapt my favorite honey mustard dipping sauce from Pinch of Yum and transform it into a bold, sweet, spicy glaze. It’s a whopping three ingredients – honey, dijon mustard, and (my personal favorite) horseradish. It’s fantastic for Honey Mustard Roasted Chicken, but it would also work on a ham, pork loin, glazed chicken breast, and the list goes on…
Ew, raw chicken. But there’s a reason I share this. I mix half of the glaze with butter and rub it all over the chicken and (listen carefully) under the skin. This is key to helping infuse the meat with some moisture and flavor. I pick the skin off my chicken and always felt a little left out of the fun…this solves that problem.
The result is this glazed Honey Mustard Roasted Chicken beauty right here. It’s a picture perfect holiday main dish with a unique flavor twist. I’ve also made it on the weekend for hubby and I to eat all week – and it’s so juicy to begin with, that it doesn’t even dry out when reheated.
I’m definitely carving this up on Easter. What’s going to be at the center of your feast? Bonus points if you say Honey Mustard Roasted Chicken…
- 1/3 cup honey
- 1/4 cup Dijon mustard
- 2 teaspoons prepared horseradish
- 5-6 pound roasting chicken (rinsed and dried, gizzards removed)*
- 2 tablespoons butter
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 small onion (quartered)
- 2 cloves garlic (smashed)
Preheat oven to 350 degrees.
In a small bowl, whisk honey, mustard, and horseradish until combined. Pour half of this glaze into another bowl and mash in the butter with a fork until somewhat combined.
Place the chicken (breast side up**) into a roasting pan or casserole dish. Using your hands (it’s really the only way), rub the glaze and butter onto and under the skin of the chicken. Sprinkle with salt and pepper. Tuck the wings under the bird and tie the legs together with cooking twine (or don't, it just looks prettier if you do).
Place the onion and garlic into the cavity of the chicken and roast for 45 minutes.
Brush or pour on the remaining glaze and roast an additional 30 minutes.
Check at this point and if the chicken is getting too brown, cover it with a foil tent to prevent burning. Roast for a final 30 minutes or until the thickest part of the thigh reaches a temperature of 165 degrees.***
*First of all, gizzards are gross. Also, it’s really important the chicken is dry so that the glaze adheres and the skin has an opportunity to crisp.
**I’ve seen people talk about flipping chickens midway or cooking them with the breasts down or something. I’ve never had a problem with dry chicken, so I’ve always just stuck with the simplest method. Feel free to experiment if you disagree.
***I check the chicken every 10-15 minutes in the final half hour because the cooking time may depend on the oven and the exact weight of the bird. I’ve gone way over the 165 degrees and it was still tasty and moist, so don’t be hard on yourself, it’s forgiving.
For about 1/6 of chicken: Calories 215 ~ Total Fat 12g ~ Saturated Fat 5 g ~ Trans Fat 0 g ~ Cholesterol 50 mg ~ Sodium 685 mg ~ Potassium 16 mg ~ Total Carbohydrate 16 g ~ Dietary Fiber 0 g ~ Sugars 16 g ~ Protein 10 g
(Nutrition is approximate and will change depending on which cuts of meat you eat and whether or not you leave the skin on.)