Mustard and Rosemary Roasted Chicken
Nutrivore Score: 140
Ingredients
- 5 pounds chicken whole
- 2 tablespoons lard (or butter, coconut oil, or olive oil)
- 2 tablespoons Dijon mustard
- 1.5 tablespoons fresh rosemary (minced, or 1 tablespoon dried)
Instructions
- Preheat oven to 350F.
- Remove chickens from packaging, pat dry with paper towels, remove any giblets (save these for making bone broth!) and place on your roasting pan, using the rack insert that comes with the pan.
- Melt lard or coconut oil and mix with Dijon and rosemary. Baste the entire surface of both chickens with the mustard sauce (I just use my hands).
- Roast chickens for 20 minutes per pound (or until a meat thermometer reads at least 165F). Most likely, 1.5 hours for a 5 pound chicken, and up to 1.75 hours.
- Rest the chicken at least 15 minutes to allow the juices to redistribute before slicing. Otherwise, all the juice ends up on the cutting board.
Nutrition
Nutrition Facts
Mustard and Rosemary Roasted Chicken
Amount per Serving
Calories
598
% Daily Value*
Fat
44
g
68
%
Saturated Fat
13
g
81
%
Trans Fat
0.3
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
18
g
Cholesterol
197
mg
66
%
Sodium
242
mg
11
%
Potassium
497
mg
14
%
Carbohydrates
0.4
g
0
%
Fiber
0.3
g
1
%
Sugar
0.1
g
0
%
Protein
48
g
96
%
Vitamin A
378
IU
8
%
Vitamin C
4
mg
5
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.