Honey Mustard Roasted Chicken Recipe Tangy Glaze
There’s something uniquely satisfying about the aroma of a chicken roasting in the oven, filling the house with a promise of a wonderful meal to come. While a classic roast is a thing of beauty, I’ve found that this Honey Mustard Roasted Chicken recipe elevates the experience into something truly special. The magic is in the glaze—a perfect harmony of sweet, tangy, and savoury that seeps into the meat and caramelises on the skin, creating a gorgeously bronzed and flavourful crust. It’s a dish that looks impressive on the table yet is wonderfully straightforward to put together.
This is the kind of recipe that bridges the gap between a simple weeknight supper and a more elaborate Sunday lunch. Friends always ask me for this recipe after trying it at dinner parties, and they’re often surprised by how few ingredients are needed to produce such a rich and compelling flavour. The sauce does all the heavy lifting, transforming a simple roasted chicken into a memorable centrepiece.
Whether you’re cooking for family, hosting friends, or simply treating yourself to a delicious meal, this honey mustard chicken delivers every time. We’ll walk through exactly how to get that succulent meat and crispy, sticky skin that makes this dish so irresistible.
Recipe Overview
This Honey Mustard Roasted Chicken recipe focuses on creating a beautifully balanced glaze that caramelises during roasting. The result is incredibly juicy chicken with a sweet and tangy crust. What I love most is how the pan juices mingle with the glaze, creating an instant, delicious sauce to drizzle over everything. During testing, I found that letting the chicken rest for a full 10-15 minutes is non-negotiable; it ensures every slice is as moist as possible.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10 minutes – 1 hour 20 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Honey Mustard Roasted Chicken Recipe
- Genuine Flavour: The sauce isn’t just sweet; the sharp tang of Dijon mustard and a hint of garlic cut through the richness, creating a glaze that is both bold and balanced. The skin gets wonderfully sticky and caramelised where the honey hits it.
- Ready in Under 90 Minutes: From start to finish, you can have this stunning roasted chicken on the table in about 80 minutes, with most of that time being hands-off while the oven does the work.
- Flexible Recipe: This recipe works beautifully with a whole chicken, but it’s just as good with chicken thighs or drumsticks. Just be sure to adjust the cooking time accordingly. You can also add a sprig of rosemary or thyme to the roasting tin for an extra aromatic layer.
- Great for a Sunday Roast: It’s an ideal centrepiece for a relaxed family meal. It feels a little more special than a plain roast but doesn’t require much extra effort.
- Family Tested: My kids absolutely devour this every time I make it. The slightly sweet glaze makes it a huge hit with younger eaters who might otherwise be fussy about their dinner.
Ingredients You’ll Need
For this recipe, the quality of your mustard really makes a difference. I prefer to use a good quality, strong Dijon mustard like Maille, as its sharp flavour profile provides the perfect counterpoint to the sweet honey. You’ll have most of these ingredients in your pantry already.
- 1 whole chicken (approx. 1.5kg)
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- For the Honey Mustard Sauce:
- 80ml runny honey
- 60g Dijon mustard
- 30ml olive oil
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp chopped fresh parsley, for garnish (optional)
Marcus’s Tip: Ensure your honey is runny. If it has crystallised, just pop the jar in a bowl of warm water for a few minutes to loosen it up. This makes whisking the sauce together much smoother and ensures an even glaze on the chicken.
How to Make Honey Mustard Roasted Chicken Recipe
The process is all about building layers of flavour. We start by seasoning the chicken itself, then we apply that glorious glaze in stages to build up a sticky, caramelised coating without it burning.
- Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Remove the chicken from the fridge about 30 minutes before cooking to allow it to come closer to room temperature. This helps it cook more evenly.
- Dry the Chicken: This is a crucial step for crispy skin. Use paper towels to pat the entire surface of the chicken completely dry. Any moisture will create steam and prevent the skin from browning properly.
- Season Generously: Place the chicken in a large roasting tin. Drizzle it with 1 tablespoon of olive oil and rub it all over the skin. Season generously with salt and black pepper, making sure to get the underside as well.
- Prepare the Glaze: In a small bowl, whisk together the runny honey, Dijon mustard, 30ml of olive oil, minced garlic, and lemon juice until you have a smooth, combined sauce.
- First Roast: Place the seasoned chicken in the preheated oven and roast for 25 minutes. This initial roasting period starts the cooking process and begins to render the fat from the skin.
- Apply the Glaze: After 25 minutes, carefully remove the roasting tin from the oven. Brush about half of the honey mustard sauce all over the chicken, covering the top and sides completely.
- Continue Roasting: Return the chicken to the oven and roast for another 20 minutes. I find that this is the perfect amount of time for the first layer of glaze to set and start caramelising.
- Final Glaze and Finish: Remove the chicken once more and brush the remaining sauce over it. Return it to the oven for a final 10-15 minutes, or until the chicken is cooked through and the skin is a deep golden-brown and sticky. The internal temperature should read 74°C when a meat thermometer is inserted into the thickest part of the thigh.
- Rest the Chicken: Transfer the cooked chicken to a carving board and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent. Spoon any pan juices over the chicken before serving and garnish with fresh parsley if you like.
Tips From My Kitchen
- Temperature is Key: Don’t guess when your chicken is done. A digital meat thermometer is the most reliable tool for ensuring perfectly cooked, juicy chicken that is also safe to eat. Overcooking is the number one enemy of a good roast chicken.
- The Secret to Crispy Skin: I learned that patting the chicken skin completely dry with paper towels before you add any oil or salt is the most important step for getting a crisp result. Don’t skip it!
- Make-Ahead Sauce: The honey mustard sauce can be whisked together and stored in an airtight container in the fridge for up to 3 days. This saves you a step on the day you plan to cook.
- Storing Leftovers: Leftover roasted chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s fantastic cold in sandwiches the next day or shredded into a salad.
Equipment You’ll Need
- Large roasting tin
- Sharp knife and carving board
- Small mixing bowl and whisk
- Pastry brush
- Digital meat thermometer
Delicious Variations to Try
Once you’ve mastered the base honey mustard roasted chicken recipe, it’s fun to experiment with a few simple twists.
- A Little Heat: For a spicy kick, add 1/2 teaspoon of dried chilli flakes or a teaspoon of sriracha to the honey mustard sauce before brushing it on the chicken.
- Herbaceous Notes: Add a tablespoon of finely chopped fresh rosemary or thyme to the sauce. These woody herbs pair wonderfully with both honey and mustard.
- Different Cuts of Chicken: This glaze is phenomenal on chicken wings for a party snack or on skin-on, bone-in chicken thighs for a quicker weeknight meal. Just reduce the cooking time accordingly (around 35-45 minutes for thighs). For more weeknight dinner inspiration, check out this Creamy Chicken And Rice Recipe One Pot Meal.
What to Serve With Honey Mustard Roasted Chicken
This dish is versatile, but some pairings just work beautifully to complement the sweet and tangy flavours.
- Creamy Mashed Potatoes: A fluffy, buttery mash is the ideal vehicle for soaking up all those delicious pan juices.
- Roasted Root Vegetables: Carrots, parsnips, and red onions tossed in a little olive oil and roasted alongside the chicken for the last 40 minutes become sweet and tender.
- Steamed Green Beans: A simple side of crisp, steamed green beans with a squeeze of lemon offers a fresh, clean contrast to the rich glaze.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an unoaked Chardonnay cuts through the richness of the glaze nicely.
Frequently Asked Questions
Honey Mustard Roasted Chicken
Ingredients
Method
- Preheat and Prep: First, preheat your oven to 200°C (180°C fan). Remove the chicken from the fridge about 30 minutes before cooking to allow it to come closer to room temperature. This helps it cook more evenly.
- Dry the Chicken: This is a crucial step for crispy skin. Use paper towels to pat the entire surface of the chicken completely dry. Any moisture will create steam and prevent the skin from browning properly.
- Season Generously: Place the chicken in a large roasting tin. Drizzle it with 1 tablespoon of olive oil and rub it all over the skin. Season generously with salt and black pepper, making sure to get the underside as well.
- Prepare the Glaze: In a small bowl, whisk together the runny honey, Dijon mustard, 30ml of olive oil, minced garlic, and lemon juice until you have a smooth, combined sauce.
- First Roast: Place the seasoned chicken in the preheated oven and roast for 25 minutes. This initial roasting period starts the cooking process and begins to render the fat from the skin.
- Apply the Glaze: After 25 minutes, carefully remove the roasting tin from the oven. Brush about half of the honey mustard sauce all over the chicken, covering the top and sides completely.
- Continue Roasting: Return the chicken to the oven and roast for another 20 minutes. I find that this is the perfect amount of time for the first layer of glaze to set and start caramelising.
- Final Glaze and Finish: Remove the chicken once more and brush the remaining sauce over it. Return it to the oven for a final 10-15 minutes, or until the chicken is cooked through and the skin is a deep golden-brown and sticky. The internal temperature should read 74°C when a meat thermometer is inserted into the thickest part of the thigh.
- Rest the Chicken: Transfer the cooked chicken to a carving board and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring the meat is succulent. Spoon any pan juices over the chicken before serving and garnish with fresh parsley if you like.
Notes
I really hope you give this Honey Mustard Roasted Chicken recipe a go. It has become a true staple in my home for its reliable, delicious results and the wonderful aromas it creates. It’s a joy to cook and an even greater joy to eat. If you try it, please let me know how it turned out in the comments below – I love hearing about your kitchen adventures! Happy cooking.
-Marcus
