Quick Roasted Chicken with Mustard and Garlic Jacques Style
Transform dinner time with this **Quick Roasted Chicken with Mustard and Garlic Jacques Style**, a mouthwatering dish that blends bold flavors and simple preparation. Perfectly roasted to golden-brown perfection, this chicken is infused with a tangy, herbaceous marinade made from **Dijon mustard, minced garlic, fresh rosemary, and a hint of zesty lemon juice**. The paprika adds a subtle smoky depth, while olive oil ensures a crisp, flavorful skin. Ready in just under an hour, including a quick 15-minute prep, this recipe is ideal for busy weeknights or casual dinner parties. As the chicken rests, its juices redistribute for maximum succulence, making every bite irresistibly tender. Serve alongside roasted vegetables or a crisp green salad for a complete meal that’s sure to impress. If you’re looking for a simple yet flavorful way to elevate your roasted chicken, this Jacques-style recipe is a must-try!
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Recipe Information
Ingredients
- 1 piece (about 3-4 lbs) Whole chicken
- 3 tablespoons Dijon mustard
- 4 cloves Garlic cloves, minced
- 2 tablespoons Olive oil
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Paprika
Instructions
Preheat your oven to 425°F (220°C). Line a large baking dish or roasting pan with aluminum foil for easy cleanup.
Pat the whole chicken dry with paper towels and place it breast-side up in the prepared baking dish.
In a small bowl, whisk together the Dijon mustard, minced garlic, olive oil, chopped rosemary, lemon juice, salt, black pepper, and paprika to form a smooth marinade.
Using a brush or your hands, coat the entire chicken with the mustard-garlic mixture, ensuring an even layer over the skin. Rub some of the marinade under the skin for extra flavor.
Tuck the wingtips under the chicken and tie the legs together with kitchen twine. This step helps the chicken cook evenly.
Place the chicken in the preheated oven and roast for 40-45 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (75°C) and the skin is golden brown and crisp.
Remove the chicken from the oven and let it rest for 10 minutes before carving to allow the juices to redistribute.
Carve the chicken and serve with your favorite sides, such as roasted vegetables or a fresh green salad. Enjoy!
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.5 g | 62% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3511 mg | 153% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 0.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 452 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
