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Honey Mustard Roast Chicken

We'll start this delicious roast chicken recipe by mixing up a marinade of mustard, honey, vinegar, hot sauce, and spices. After placing the chicken on a work surface, we'll spatchcock it by carefully removing the backbone, cutting through the wishbone, and flattening the chicken. A few shallow cuts in the legs, thighs, and wings will ensure even cooking, and a 4 to 12 hour rest in the marinade will allow it to absorb a ton of sweet and tangy flavor. Then it's cooking time! While the chicken roasts, we'll boil any reserved marinade to make it safe for eating—and use it as a basting sauce during the last 15 minutes of roasting. Pan juices and rendered fat get brushed over the chicken before serving alongside extra sauce for more flavor. Get Chef John's recipe for Honey Mustard Roast Chicken.

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