Honey Mustard Roasted Chicken

Honey Mustard Roasted Chicken RECIPE

4.3 of 5 (531)
editors choice
Nutritional Info
  • Amount Per Serving
  • Calories: 356.7
  • Total Fat: 8.9 g
  • Cholesterol: 66.1 mg
  • Sodium: 427.2 mg
  • Total Carbs: 39.4 g
  • Dietary Fiber: 5.8 g
  • Protein: 30.5 g

View full nutritional breakdown of Honey Mustard Roasted Chicken calories by ingredient

This is a SparkPeople.com Recipe (what's this)


Rich, flavorful honey mustard chicken with carrots and potatoes. Rich, flavorful honey mustard chicken with carrots and potatoes.


    • 1 lb. potatoes, cut into wedges
    • 2 lbs. chicken, rinsed
    • 6 medium carrots, sliced
    • 2 Tablespoons olive oil
    • 1-1/2 Tablespoons honey
    • 3 Tablespoons mustard
    • 1 teaspoon dried rosemary
    • 2 heads garlic, peeled
    • salt and pepper to taste


1. Preheat oven to 425 degrees F.
2. In a shallow pan, toss potatoes and carrots with oil, salt and pepper.
3. Nestle peeled garlic cloves amongst the vegetables and scatter the rosemary on top.
4. Arrange the chicken among the vegetables and bake uncovered for 30 minutes.
5. Meanwhile, stir the mustard and honey together.
6. Remove the pan from the oven. Carefully take the chicken from the pan to another clean plate. Spread the honey-mustard mixture over the chicken.
7. Stir vegetables in the pan, return coated chicken to the pan, and place pan back into the oven. Bake 10-20 minutes, until chicken is cooked and vegetables are tender.

Makes 4 servings.

TAGS:  Poultry |

Member Ratings For This Recipe

  • no profile photo

    Very Good
    124 of 125 people found this review helpful
    I made this in the crock pot with a whole chicken. I put the veggies on the bottom and quartered a whole chicken and laid it on top. One hour before it was done I put the honey mustard on top. It was to die for. - 7/10/09

  • no profile photo

    104 of 107 people found this review helpful
    This was yummy. Substituted 1 lb baby carrots. Doubled the sauce. I microwaved the veggies and potatoes a few minutes prior to baking. I used boneless skinless chicken breasts. - 4/5/08

  • no profile photo

    Very Good
    64 of 65 people found this review helpful
    I read th reviews before I made it, so I made a few changes. I cooked the veggies for 20 min, then added the chicken and proceeded with the recipe. I also covered it with foil after adding the sauce. The family commented on how tender the chicken was. Will be making this alot. - 4/2/08

  • no profile photo

    Very Good
    48 of 49 people found this review helpful
    I just made this; what a good recipe. It is very easy to make, and I love one-dish recipes. I did read the reviews first, so I doubled the honey-mustard sauce. The vegetables came out very tender, but I did cook them for 15 mins first; 10 mins would have been enough. Thanks for the great recipe! - 4/27/08

  • no profile photo

    38 of 41 people found this review helpful
    This was simple to prepare and tasted wonderful. I would add onions next time as we like onions! - 7/9/08