Honey and Mustard Roast Chicken with Brussels Sprouts

A juicy and flavorful honey and mustard roast chicken, paired perfectly with roasted brussels sprouts. It's a great dish for any time of year and for those family style meals!











For the Chicken

  • 1 each 3-3 ½ pound whole chicken
  • Salt as needed
  • Black pepper as needed
  • 8 large sprigs whole fresh thyme
  • 8 large sprigs whole fresh rosemary
  • Honey and Mustard Sauce

For the Honey and Mustard Sauce

  • 3 tablespoons of whole grain mustard
  • 2 tablespoons of dijon mustard
  • 2 tablespoons of honey
  • ½ teaspoon of worcestershire sauce
  • ¼ teaspoon of tabasco
  • 1 tablespoon olive oil
  • 1 ½ tablespoon of chicken stock (or water)
  • 1 clove garlic (peeled and minced)
  • ½ teaspoon thyme (picked and chopped)
  • ½ teaspoon parsley (chopped)
  • ½ teaspoon rosemary (picked and chopped)
  • ¼ teaspoon paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 3 cracks (about ¼ teaspoon) black pepper

For the Brussels Sprouts

  • 1 pound of fresh brussels sprouts
  • 1/2 teaspoon ground cumin
  • Salt to taste (about 1 teaspoon)
  • 1 tablespoon olive oil


Preparing and Roasting the Chicken

  1. Take the chicken out of the fridge, pat it dry and liberally season it with salt and pepper and let it sit at room temperature for at least 30 minutes to allow the salt time to penetrate the chicken.
  2. In the meantime, follow the Honey and Mustard Sauce
  3. steps below to make the chicken sauce.
  4. Once complete, brush the chicken with the sauce to lightly coat, using only half of the sauce. Preheat the oven to 350 F.
  5. Place the brushed chicken on a lightly oiled sheet tray and place 4 sprigs of the rosemary and 4 sprigs of the thyme inside of the chicken, between the legs. Sprinkle the remaining rosemary and thyme on the chicken and gently smear into the skin to release the oils.
  6. Place the sheet tray with the chicken in the oven and bake for about 30 minutes at 350 F until the chicken starts to look golden brown. If you're adding sweet potatoes, this is when you'd want to add them in.
  7. If after 30 minutes the chicken looks a deep golden-brown color, turn the temperature down to 300 F and continue cooking for another 30 minutes. If the chicken still looks a little pale or not quite as “caramelized” and golden as you would like, continue cooking at 350 F for another 30 minutes.
  8. After the second set of 30 minutes are up, take the tray out of the oven and brush the remaining sauce onto the chicken.
  9. Continue roasting for another 30-45 minutes or until the internal temperature of the chicken reads 155-160 F on the thickest part of the breast and between the leg and breast joint. This is when the brussels sprouts are added.
  10. Once the chicken has reached 155-160 F, remove the chicken from the oven and allow it to rest at room temperature for at least 20 minutes.
  11. After 20 minutes, portion the chicken by first slicing off the two legs where the thighs meet the bottom of the breast. Then make two cuts down both sides of the center breast bone, and slice the breast away from the breast bone on each side. Once separated from the carcass, portion each part to your desired size and serve.

Roasting the Brussels Sprouts

  1. Cut the bottom off the brussels sprouts and cut them in half.
  2. Toss the brussels sprouts with the olive oil, salt and ground cumin.
  3. Add the the brussels sprouts to the same sheet tray you are cooking the chicken on at the last 30 - 45 minutes of cooking the chicken.

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