I can’t get over how a bold mustard coating makes simple chicken juicy, golden, and packed with zesty flavor. This tender, crowd-pleasing dinner looks impressive and fits any occasion.

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I’m obsessed with this Ina Garten mustard chicken because it hits that rare spot between punchy and deeply savory without trying too hard. The Dijon mustard grabs on first, sharp and tangy, then the chicken turns tender, juicy, and loaded with flavor all the way through.

I love how the edges get a little bold while the meat stays rich and satisfying. But the real hook is that zesty coating, the kind that makes me swipe my fork through every bit left on the plate.

And yes, I want it for dinner, lunch, or straight from the pan. No apologies.

Ingredients

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Roasting chicken is the cozy main event, juicy inside with crispy, golden skin.
Kosher salt makes everything taste more like itself.
Simple, but it matters.
Black pepper adds a little bite without trying too hard.
Dijon mustard brings tangy heat and that classic Ina-style polish.
Whole grain mustard adds texture, tiny pops, and a more rustic feel.
Good olive oil helps the mustard cling and keeps the chicken rich.
Garlic gives it that savory smell that makes everyone wander into the kitchen.
Lemon juice cuts through the richness so it doesn’t feel heavy.
Fresh lemon keeps things bright, fresh, and a little sunny.
Thyme tastes earthy and cozy, like a Sunday dinner should.
Tarragon adds a soft, herby sweetness that feels a little fancy.
White wine brings depth, plus it makes the pan juices taste amazing.
Chicken stock keeps the sauce savory, smooth, and not too sharp.
Butter finishes it off with richness.
Basically, it makes the sauce lovable.

Ingredient Quantities

1 whole roasting chicken (4 to 5 pounds)

Kosher salt

Freshly ground black pepper

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/4 cup good olive oil

3 cloves garlic, minced

1 tablespoon fresh lemon juice

1 lemon, halved

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh tarragon

1/2 cup dry white wine

1/2 cup low sodium chicken stock

2 tablespoons unsalted butter

How to Make this

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1. Preheat oven to 425 degrees F. Pat the chicken dry with paper towels and season the cavity generously with kosher salt and freshly ground black pepper.

2. In a small bowl whisk together 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 1/4 cup olive oil, 3 cloves minced garlic, and 1 tablespoon fresh lemon juice until smooth.

3. Mix in 2 tablespoons chopped fresh thyme and 2 tablespoons chopped fresh tarragon to the mustard mixture.

4. Rub the outside of the chicken all over with the mustard herb mixture, making sure to coat under the skin where possible and on the legs and wings. Season the exterior lightly with additional kosher salt and black pepper.

5. Stuff the chicken cavity with the halved lemon and a few extra sprigs of thyme and tarragon if available. Tie the legs together with kitchen twine and tuck the wing tips under the body.

6. Place the chicken on a rack in a roasting pan and roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Baste the chicken once or twice with pan juices during roasting.

7. Remove the chicken to a cutting board and tent loosely with foil to rest for 15 minutes while you make the sauce.

8. Pour off excess fat from the roasting pan, place the pan over medium heat, add 1/2 cup dry white wine and scrape up any browned bits, then add 1/2 cup low sodium chicken stock and simmer until reduced by about half.

9. Remove the pan from the heat and whisk in 2 tablespoons unsalted butter until melted and glossy. Stir in a scant teaspoon of either Dijon or whole grain mustard from your earlier ingredients if you want a touch more mustard flavor. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon, then carve the chicken and serve with the pan sauce.

Equipment Needed

1. Roasting pan with rack
2. Instant read thermometer
3. Small mixing bowl and whisk
4. Measuring spoons and 1/4 cup measuring cup
5. Chef knife and cutting board
6. Kitchen twine
7. Tongs or carving fork
8. Paper towels
9. Aluminum foil

FAQ

How long and at what temperature should I roast the chicken? Roast the four to five pound chicken at 425°F until the thickest part of the thigh reaches 165°F, about 75 to 90 minutes depending on size. Let rest 15 minutes before carving.

Can I make the mustard-herb mixture ahead of time? Yes. Combine the Dijon, whole grain mustard, olive oil, garlic, lemon juice, thyme, and tarragon and refrigerate up to 24 hours. Bring to room temperature before spreading on the chicken.

What can I use instead of dry white wine for the pan sauce? Substitute an equal amount of additional low sodium chicken stock or use dry vermouth for similar acidity and depth.

How do I get crisp, evenly browned skin? Pat the chicken dry thoroughly, rub the mustard mixture under and over the skin, and roast at a high temperature without covering. Basting is optional; opening the oven too often will slow browning.

Is it safe to stuff the cavity with lemon and herbs? Yes. Stuffing the cavity with the halved lemon and a few sprigs of thyme and tarragon adds flavor without affecting cooking safety. Do not overpack the cavity so heat circulates.

How should I store and reheat leftovers? Refrigerate cooled leftover chicken in an airtight container for up to four days. Reheat gently in a 350°F oven covered with foil for 15 to 20 minutes until warmed through, or slice and warm briefly in a skillet with a splash of stock.

Ina Garten’s Mustard Recipe Substitutions and Variations

Dijon mustard: Substitute with spicy brown mustard for a more rustic bite or smooth yellow mustard mixed with a pinch of sugar for milder sweetness.
Whole grain mustard: Substitute with stone-ground mustard powder rehydrated with a little water and olive oil, or use extra Dijon for a smoother texture.
Good olive oil: Substitute with avocado oil for a neutral flavor and high smoke point, or melted light butter for richer taste.
Fresh tarragon: Substitute with 1 teaspoon dried tarragon (use 1/3 the amount of fresh) or swap with fresh basil for a sweeter, less anisey note.

Pro Tips

1. Let the chicken sit at room temperature for 30 to 45 minutes before roasting so it cooks more evenly and the skin crisps better. Pat it very dry with paper towels right before applying the mustard-herb rub for extra crunch.

2. Slide your fingers gently between the skin and breast meat and smear some of the mustard-herb mixture directly under the skin. That keeps the breast moist and infuses more flavor without burning the exterior.

3. Use an instant-read thermometer and pull the bird a few degrees below 165 F, then tent with foil and rest for 15 minutes. Carryover heat will finish it, and resting locks in juices so slices are not dry.

4. Don’t over-baste. A quick baste once or twice early in the roast helps flavor and color, but too much opening of the oven lowers the temperature and prevents crisp skin. Save the pan juices for a concentrated sauce by deglazing with the wine, simmering to reduce, then finishing with butter.

5. If you want brighter herb notes, add a small handful of fresh chopped herbs and a squeeze of lemon to the finished sauce just before serving. It refreshes the richness and ties the flavors back to the rub.

Ina Garten's Mustard Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I can’t get over how a bold mustard coating makes simple chicken juicy, golden, and packed with zesty flavor. This tender, crowd-pleasing dinner looks impressive and fits any occasion.

Servings

servings

Calories

647

kcal

Equipment: 1. Roasting pan with rack
2. Instant read thermometer
3. Small mixing bowl and whisk
4. Measuring spoons and 1/4 cup measuring cup
5. Chef knife and cutting board
6. Kitchen twine
7. Tongs or carving fork
8. Paper towels
9. Aluminum foil

Ingredients

1 whole roasting chicken (4 to 5 pounds)
Kosher salt
Freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
1/4 cup good olive oil
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 lemon, halved
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh tarragon
1/2 cup dry white wine
1/2 cup low sodium chicken stock
2 tablespoons unsalted butter

Directions

Preheat oven to 425 degrees F. Pat the chicken dry with paper towels and season the cavity generously with kosher salt and freshly ground black pepper.
In a small bowl whisk together 2 tablespoons Dijon mustard, 2 tablespoons whole grain mustard, 1/4 cup olive oil, 3 cloves minced garlic, and 1 tablespoon fresh lemon juice until smooth.
Mix in 2 tablespoons chopped fresh thyme and 2 tablespoons chopped fresh tarragon to the mustard mixture.
Rub the outside of the chicken all over with the mustard herb mixture, making sure to coat under the skin where possible and on the legs and wings. Season the exterior lightly with additional kosher salt and black pepper.
Stuff the chicken cavity with the halved lemon and a few extra sprigs of thyme and tarragon if available. Tie the legs together with kitchen twine and tuck the wing tips under the body.
Place the chicken on a rack in a roasting pan and roast in the preheated oven for 1 hour to 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Baste the chicken once or twice with pan juices during roasting.
Remove the chicken to a cutting board and tent loosely with foil to rest for 15 minutes while you make the sauce.
Pour off excess fat from the roasting pan, place the pan over medium heat, add 1/2 cup dry white wine and scrape up any browned bits, then add 1/2 cup low sodium chicken stock and simmer until reduced by about half.
Remove the pan from the heat and whisk in 2 tablespoons unsalted butter until melted and glossy. Stir in a scant teaspoon of either Dijon or whole grain mustard from your earlier ingredients if you want a touch more mustard flavor. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon, then carve the chicken and serve with the pan sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.