Ina Garten’s Mustard‑Roasted Chicken

A richly flavored roasted chicken dish inspired by Ina Garten—coated in a tangy mustard and herb marinade, roasted to juicy, golden perfection, and ideal for an elegant yet comforting meal.

Why You’ll Love This Recipe

I adore how the mustard-herb combination transforms a simple roast chicken into something special. It’s tangy, aromatic, and incredibly tender inside. Inspired by Ina Garten’s style, it’s easy to prepare, feels luxurious without fuss, and pairs beautifully with everything from roasted vegetables to mashed potatoes.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken (about 4–5 lb / 1.8–2.3 kg), giblets removed

• Dijon mustard

• yellow mustard (or whole-grain Dijon for texture)

• garlic cloves, minced

• fresh lemon juice and zest

• fresh thyme and rosemary, finely chopped

• olive oil

• kosher salt and freshly ground black pepper

• optional: a pat of butter under the skin for extra richness

directions

1. I preheat my oven to 425 °F (220 °C) and let the chicken sit at room temperature while I prepare the marinade.

2. I whisk together Dijon mustard, yellow mustard, minced garlic, lemon juice, zest, chopped thyme and rosemary, and olive oil in a small bowl until well combined.

3. I pat the chicken dry with paper towels, then generously season it inside and out with salt and pepper.

4. I gently loosen the skin on the breast and thighs, then spread a bit of the mustard-herb mixture under the skin as well as over the outside of the chicken.

5. I truss the chicken if desired and place it breast-side up on a rack in a roasting pan (or in a skillet).

6. I roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reads 165 °F (74 °C) in the thickest part of the thigh.

7. About halfway through cooking, I baste the chicken with pan juices to deepen the flavor.

8. Once done, I remove the chicken from the oven, tent it with foil, and let it rest for 15 minutes before carving.

Servings and timing

• Serves 4–6 people.

• Prep time: 15 minutes

• Cook time: 1 hour 15 minutes to 1 hour 30 minutes

• Resting time: 15 minutes

• Total time: approximately 1 hour 45 minutes

Variations

• Herby butter boost: I soften butter with herbs and garlic, then spread it under and over the skin before roasting.

• Spicy mustard option: I add a teaspoon of whole-grain mustard seeds or a pinch of cayenne for heat.

• Citrus twist: I tuck lemon halves and fresh thyme sprigs into the cavity for added aromatic flavor.

• Smoky flavor: I substitute smoked paprika for rosemary to give a warm, smoky note.

storage/reheating

I store leftover chicken (meat only) in an airtight container in the fridge for up to 4 days. To reheat, I warm pieces in a 350 °F (175 °C) oven for about 10–15 minutes until heated through. I can refresh the skin under the broiler for a minute if I want it crispier again.

FAQs

Can I use chicken parts instead of a whole chicken?

Yes—I use bone‑in thighs, breasts, or drumsticks. I adjust the roasting time to about 40–45 minutes, until they reach 165 °F (74 °C).

Do I need to marinate the chicken ahead of time?

The mustard coating infuses plenty of flavor as it roasts, but for deeper taste, I coat the chicken up to 2 hours ahead and refrigerate until ready to cook.

How do I know when the chicken is done?

I insert an instant‑read thermometer into the thickest part of the thigh—it’s done at 165 °F (74 °C). The juices should run clear.

Can I make this dairy-free?

Absolutely—no dairy is needed. I sometimes place a pad of dairy-free butter or oil under the skin if I want extra richness.

What should I serve with this chicken?

I love pairing it with roasted root vegetables, creamy mashed potatoes, a simple green salad, or sautéed greens to complete the meal.

Conclusion

Ina Garten’s mustard-roasted chicken is a simple yet elegant showstopper. With a tangy, herb-infused crust and juicy interior, it’s the kind of dish that feels special but is easy enough for any night. Whenever I want a comforting meal that’s sure to impress, I make this chicken—and it never disappoints.

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