There is something about a brisk autumn day that has me wanting to cook comfort food. I picked up a whole chicken at the store and made a slow roasted chicken with mustard, lemon, herbs, garlic, and honey. The chicken smelled amazing and tasted even better. The meat was tender, juicy, and delicious. This mustard and herb slow roasted chicken paired perfectly with the Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze.
Preheat oven to 275 degrees. Clean chicken and pat dry. Mix the mustard lemon juice (reserving the lemon halves), honey, chopped parsley, thyme leaves, and 1 clove of minced garlic in a bowl; rub mixture evenly over the entire bird. Carefully, lift the skin over the breasts and rub the mixture directly on the breast meat. Place onion and garlic inside the cavity along with some extra parsley, thyme sprigs, and the reserved lemon halves. Season the bird evenly with sea salt and freshly cracked lemon pepper, to taste.
Place the chicken on a roasting tray in a tinfoil lined baking dish. Place the meat thermometer in the thickest part of the thigh, making sure not to touch bone. Roast uncovered for 3 1/2 – 4 hours until the meat thermometer reads 170-175 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don’t baste for the last hour and turn the heat up to 350 degrees for the last 5 minutes of cooking. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!