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Baked Honey Mustard Chicken

By: Kara Brooke from waxingkara.com
Updated September 02, 2019
Baked Honey Mustard Chicken
Baked Honey Mustard Chicken

"Baked Honey Mustard Chicken is one of the easiest dinners you can make and one of my favorites. All it takes is a well seasoned bird, a hot oven, and about two hours of time for a lovely meal. Make it with your favorite vinaigrette or seasoning blend. Or change this recipe by season based on what’s in season or to suit your family’s taste. We are using Montreal Chicken Seasoning in this version of the recipe."

Serves6 Cuts of meat

Preparation Time20 min

Cooking Time1 hr 5 min

Cooking Vessel SizeGlass Baking Dish

Ingredients

  • 5 (1-1/2-pound) whole roasting chicken
  • 1 cup Waxing Kara Honey
  • 1 cup 1/2 c extra virgin olive oil divided
  • 1 cup Dijon mustard
  • 3 tablespoons lemon juice
  • 4 tablespoons Montreal Chicken Seasoning divided
  • 5 cloves garlic minced
  • 4 lemons
  • 1 container whole baby potatoes
  • 4 4 carrots
  1. Preheat oven to 450°F

  2. Juice 2 lemons.

  3. Whisk honey, oil, mustard, seasoning, lemon juice, and minced garlic. The mixture should slightly emulsify.

  4. Clean bird. Pat dry. Pour some marinade into the cavity of the bird. Tie the bird. Place the whole chicken into a ziplock bag, and cover with marinade. Seal the bag and gently toss the chicken to incorporate the marinade.

  5. Allow bird to marinate a few hours before cooking in the refrigerator.

  6. Peel and cut carrots into one inch pieces.

  7. Peel and cut onions in quarters

  8. Leave potatoes whole.

  9. Cut 2 lemons into wedges.

  10. Toss the potatoes, carrots and onion with olive oil and Montreal Poultry seasoning and fill the bottom of a rectangular glass baking dish in a single layer. Add lemon wedges. Garnish with rosemary.

  11. Place the chicken on top of the veggies in the glass baking dish.

  12. Roast the chicken, uncovered, for 15 minutes at 450 degrees.

  13. Reduce oven temperature to 350°F and cook for about another 50 minutes. Baste the chicken as necessary.

  14. The chicken is done when the juices run clear and the internal temperature is at about 165°F. The potatoes should be brown, but soft on the inside. Remove from the oven and allow to sit for 10 minutes before slicing and serving.

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