Poulet rôti à la moutarde et miel – roast chicken in a honey-mustard marinade Recipe
Juicy oven-roasted chicken in a thick marinade of mustard, honey and herbs, inspired by French family dinners. This kind of chicken often appears on the Sunday table because it practically cooks itself and fills the house with the smell of a small bistro. The flavour is sweet-salty with a gentle mustard heat, but still mild enough for the whole family.
Prep Time
15 min
Cook Time
60 min
Total Time
75 min
Servings
4
Ingredients
- chicken thighs with skin, not breaded - 8 pieces
- Dijon mustard - 2 tablespoons
- wholegrain mustard French-style - 1 tablespoon
- honey runny - 2 tablespoons
- garlic finely chopped or pressed - 3 cloves
- rapeseed oil or olive oil - 2 tablespoons
- dried thyme or a few sprigs fresh - 1 teaspoon
- dried rosemary or 1 sprig fresh - 0.5 teaspoons
- salt or to taste - 1 teaspoon
- black pepper freshly ground - 0.5 teaspoons
- water for basting during roasting - 80 ml
- lemon juice for drizzling after baking - 0.5 pieces
Main Ingredient:
chicken
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a large baking dish or roasting tray with oil.
- In a bowl, mix the Dijon mustard, wholegrain mustard, honey, chopped garlic, oil, thyme, rosemary, salt and pepper. Stir until you have a thick, uniform marinade.
- Pat the chicken thighs dry with paper towels. Rub each thigh thoroughly with the marinade, including under the skin if possible. Place the meat skin-side up in the dish and spread any remaining marinade over the top.
- Pour the water into the bottom of the dish, trying not to wash the marinade off the meat. Place in the preheated oven.
- Roast for about 50–60 minutes. Every 15–20 minutes, baste the thighs with the pan juices using a spoon so the skin stays glossy and doesn’t dry out. By the end of roasting, the skin should be well browned and crisp, and the meat should come away from the bone easily.
- If the skin is browning too quickly, loosely cover the dish with aluminium foil and remove it for the last 10 minutes of roasting.
- After taking the dish out of the oven, drizzle the meat with lemon juice and let it rest for 5 minutes so the juices redistribute. Serve drizzled with the pan sauce.
Storage
In fridge:
3 days
Freezing:
Yes
Store leftover chicken covered in the refrigerator for up to 3 days. It tastes great cold in sandwiches or salads, or reheated gently in the oven with a splash of water or sauce so it doesn’t dry out.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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