Mustard, Lemon, and Herb Slow Roasted Chicken

Mustard, Lemon, and Herb Slow Roasted Chicken

There is something about a brisk autumn day that has me wanting to cook comfort food. I picked up a whole chicken at the store and made a slow-roasted chicken with mustard, lemon, herbs, garlic, and honey. The chicken smelled amazing and tasted even better. The meat was tender, juicy, and delicious. This mustard and herb slow-roasted chicken paired perfectly with the Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze.

Mustard, Lemon, and Herb Slow Roasted Chicken

How to Make a Mustard, Lemon, and Herb Slow Roasted Chicken

Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the mustard lemon juice (reserving the lemon halves), honey, chopped parsley, thyme leaves, and 1 clove of minced garlic in a bowl; rub mixture evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra parsley, thyme sprigs, and reserved lemon halves. Season the bird evenly with sea salt and freshly cracked lemon pepper, to taste.

Mustard, Lemon, and Herb Slow Roasted Chicken

Place the chicken on a roasting tray in a tinfoil-lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Mustard, Lemon, and Herb Slow Roasted Chicken

 

Mustard, Lemon, and Herb Slow Roasted Chicken

 

Yield: 6-8

Total Time: 3 1/2 – 4 hours

Ingredients:

1 5lb whole chicken
2 tbsp Dijon mustard
Juice from 1 lemon (save lemon halves for cavity)
1 tsp honey
1 tsp fresh parsley, finely chopped
1 tsp fresh thyme leaves
1 clove of garlic, minced
Sea salt and freshly cracked lemon pepper, to taste
1/2 onion, cut into wedges
Handful of parsley
2-3 thyme sprigs
4-5 cloves of garlic

Directions:

Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the mustard lemon juice (reserving the lemon halves), honey, chopped parsley, thyme leaves, and 1 clove of minced garlic in a bowl; rub mixture evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra parsley, thyme sprigs, and the reserved lemon halves. Season the bird evenly with sea salt and freshly cracked lemon pepper, to taste.

Place the chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Recipe and photos by For the Love of Cooking.net

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9 Comments

  1. I’ve never oven roasted a whole chicken so need to give this one a try.

  2. This is my favourite way to cook chicken. PS I was very tired, read the recipe twice and didn’t see the orange juice in the ingredients. And then replied to your email which is a no reply address 🙂

  3. I’m just back from vacation and craving comforting fall food. And nothing is better than roast chicken! This looks superb — thanks so much.

  4. i will never not think of that grey poupon commercial whenever i see the stuff. 🙂 this is a great chicken preparation!

  5. I love chicken roasted with lemon; I should try it with the addition of the dijon mustard! And I can’t believe Larry has never roasted a chicken! How would we northerners live without that winter comfort food?

  6. Your recipe looks fantastic. This makes a fantastic meal and I like the leftovers even better.

  7. Christine says:

    I made this recipe and I really like the flavour of the chicken for thanksgiving. Next time , I Should base it every 1 and half hour and cooking for 350 degree for 5 minutes because my was very dry. I definitely make it again.

    Thank for this recipe which is my favourite.