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Wide image of Mustard and Rosemary Roasted Chicken on a light wood cutting board

Mustard and Rosemary Roasted Chicken

Nutrivore Score: 150
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 15 minutes
Total Time 2 hours
Servings 6
Calories 598kcal
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Ingredients

  • 5 pounds chicken whole
  • 2 tablespoons olive oil (or oil of choice like butter, coconut 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.