Mustard, Lemon, and Herb Slow Roasted Chicken

I always like to make comfort food on cold rainy days like today, so I picked up a whole chicken at the store and made this easy slow-roasted chicken with mustard, lemon, herbs, garlic, and honey recipe. 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 a big garden salad and the Roasted Butternut Squash, Kale, and Quinoa Salad with Balsamic Glaze.

Mustard, Lemon, and Herb Slow Roasted Chicken

Ingredients:

• 1 5lb whole chicken
• 2 tbsp Dijon mustard
• Juice from 1 lemon (save lemon halves for cavity)
• 1 tsp honey
• 1 tsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• 1 clove of garlic, minced
• Sea salt and freshly cracked lemon pepper, to taste
• 1/2 onion, cut into wedges
• Handful of parsley
• 2-3 thyme sprigs
• 4-5 cloves of garlic

How to Make a Mustard, Lemon, and Herb Slow Roasted Chicken

Preheat oven to 275 degrees. Line a roasting pan with foil for an easier clean-up.

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 reserved lemon halves. Season the bird evenly with sea salt and freshly cracked lemon pepper, to taste.

Place the chicken on the prepared roasting tray. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone.

Roast uncovered for 3 1/2–4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour and my chicken turns out sticky and slightly crispy. If you want crispy skin, don’t baste for the last hour, and turn the heat up to 350 degrees for the final 5 minutes of cooking.

Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

Mustard, Lemon, and Herb Slow Roasted Chicken

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Prep Time: 10 minutes minutes

Cook Time: 4 hours hours

Total Time: 4 hours hours 10 minutes minutes

Course: Main

Cuisine: American

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Roasting Pan
• Meat Thermometer

Ingredients

• 1 5 lb whole chicken
• 2 tbsp Dijon mustard
• Juice from 1 lemon save lemon halves for cavity
• 1 tsp honey
• 1 tsp fresh parsley finely chopped
• 1 tsp fresh thyme leaves
• 1 clove of garlic minced
• Sea salt and freshly cracked lemon pepper to taste
• ½ onion cut into wedges
• Handful of parsley
• 2-3 thyme sprigs
• 4-5 cloves of garlic

Instructions

• Preheat oven to 275 degrees. Line a roasting pan with foil for an easier clean-up.
• 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 reserved lemon halves. Season the bird evenly with sea salt and freshly cracked lemon pepper, to taste.
• Place the chicken on the prepared roasting tray. Place the meat thermometer in the thickest part of the thigh, making sure not to touch the bone.
• Roast uncovered for 3 1/2–4 hours until the meat thermometer reads 165-170 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour and my chicken turns out sticky and slightly crispy. Side Note: If you want crispy skin, don’t baste for the last hour, and turn the heat up to 350 degrees for the final 5 minutes of cooking.
• Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

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