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Ina Garten’s Mustard‑Roasted Chicken

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A flavorful, tender roast chicken coated in a tangy mustard-herb marinade, roasted until golden and juicy—an Ina Garten-inspired dish perfect for elegant dinners or comforting meals.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4–6 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

  • 1 whole chicken (4–5 lb / 1.8–2.3 kg), giblets removed
  • 2 tablespoons Dijon mustard
  • 1 tablespoon yellow mustard or whole-grain mustard
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon butter (or dairy-free butter) under the skin

Instructions

  1. Preheat oven to 425 °F (220 °C). Let chicken sit at room temp while you prepare the marinade.
  2. In a bowl, whisk together Dijon mustard, yellow mustard, garlic, lemon juice, lemon zest, thyme, rosemary, and olive oil.
  3. Pat chicken dry and season inside and out with salt and pepper.
  4. Loosen the skin over the breast and thighs and spread some marinade under the skin and the rest over the outside.
  5. Truss chicken if desired and place breast-side up in a roasting pan or oven-safe skillet.
  6. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temp reaches 165 °F (74 °C) in the thickest part of the thigh.
  7. Halfway through roasting, baste chicken with pan juices.
  8. Once done, tent chicken with foil and rest for 15 minutes before carving and serving.

Notes

  • Use chicken parts instead of whole chicken for quicker cooking—adjust time to 40–45 minutes.
  • Coat chicken with marinade up to 2 hours in advance for deeper flavor.
  • Substitute smoked paprika for rosemary for a smoky variation.
  • Add lemon halves and thyme sprigs to the cavity for extra aromatics.
  • Reheat leftovers in the oven at 350 °F (175 °C) and broil to re-crisp skin.

Nutrition

Find it online: https://elladishes.com/ina-gartens-mustard%e2%80%91roasted-chicken/