Few meals are better than a perfectly roasted whole chicken. When done correctly, the chicken is moist, flavorful, and like nothing else. Our favorite way to roast chicken is a with a honey and mustard sauce and with a side of roasted Brussels sprouts.
While it may seem simple enough, whole roasted birds can prove to be quite tricky for most. Just think of all the thanksgiving's turkey you have had that were either too dry or had little to no flavor! There is a reason why after my three-year culinary apprenticeship a whole roasted chicken was the final entree course for my final exam (which I passed, I might add).
In addition to wanting the most perfectly juicy chicken, you absolutely want it be packed with flavor, and that's part of what makes this honey and mustard Roast chicken so delicious!
I love to use strongly-flavored herbs such as sage, thyme and rosemary to stuff inside the chicken while roasting. This technique is great because the herbs essentially steam inside the chicken and as they cook and release all of their flavor and oils while helping to keep the chicken moist from the evaporated liquid within. The result is a beautiful herbaceous-flavored chicken underneath the skin. This honey and mustard chicken is seasoned with the following:
While the herbs, salt and pepper add some flavor, the roasted chicken gets most of its flavor from the honey and mustard sauce. With a base of dijon mustard and whole grain mustard, we balance it with a bit of honey plus a few additional ingredients such as tabasco, Worcestershire sauce, herbs, paprika and coriander.
The best way to think of this dish and the sauce it to think of traditional French cooking meets Chick-fil-A's Special Sauce. The sauce adds a subtle complexity to the dish and gives it all of the homey, comfort tastes.
The key to the perfect roasted chicken is all about heat control and timing!
We paired this honey and mustard roasted chicken with brussels sprouts given that it's so easy to just throw them in the same pan and they end up soaking up all of the juices and absorbing that flavor.
You'll want to add the brussels sprouts only in the last 30-45 minutes of the chicken roasting as to not burn them.
You could also pair this with sweet potatoes (we highly recommend it!) and similarly to the brussels sprouts, throw them in with the chicken. The sweet potatoes would be added in after the first 30 minutes are up and you would follow the same steps as you would for this Whole Roasted Sweet Potatoes.
This is one of our favorite to make!
Cheers and eat well!
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!
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