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Ina Garten's Mustard-Roasted Chicken Recipe

Ina Garten's Mustard-Roasted Chicken

Chicken pieces are marinated and roasted in a bold mixture of Dijon mustard, whole-grain mustard, white wine, garlic, thyme, and olive oil. Serve the chicken hot or at room temperature with plenty of mustard pan juices.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Mustard Marinade
  • 4 cloves Garlic cloves, minced
  • 1 tablespoon Fresh thyme leaves, minced
  • 1 tablespoon Kosher salt
  • 2 teaspoons Freshly ground black pepper
  • 1 cup Dry white wine
  • 1/2 cup Good olive oil
  • 1/2 cup Dijon mustard
  • 1/2 cup Whole-grain mustard
Chicken
  • 4 pounds Chicken, cut into 8 pieces

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Place the chicken pieces in a large bowl and add the garlic, thyme, kosher salt, black pepper, white wine, olive oil, Dijon mustard, and whole-grain mustard.
  2. Stir thoroughly until every piece is evenly coated with the mustard mixture. Cover and refrigerate for several hours or overnight if desired, then bring the chicken close to room temperature before roasting.
  3. Transfer the chicken and all of the marinade to a large roasting pan approximately 12 x 16 inches. Arrange the pieces skin-side up in a single layer without crowding.
  4. Roast for 45 to 60 minutes, until the chicken is browned and cooked through. Check the thickest portions with an instant-read thermometer and make sure they reach 165°F.
  5. Serve hot or at room temperature, spooning the mustard pan juices over the chicken before bringing it to the table.

Notes

Keep the chicken skin-side up and avoid crowding the roasting pan so the skin browns rather than steams. The whole-grain mustard adds texture, while Dijon supplies most of the sharpness. Refrigerate leftovers promptly and reheat gently with some pan juices to help keep the chicken moist.