Trickle Down Chicken
Treat your family to the mouthwatering flavors of "Trickle Down Chicken," a vibrant one-pan roasted chicken dinner that combines a tangy honey-mustard glaze with an array of tender roasted vegetables. This crowd-pleasing recipe features a juicy whole chicken, slathered with a bold blend of yellow mustard, honey, garlic, and paprika, then perfectly caramelized for a golden finish. Nestled around the chicken are hearty chunks of baby potatoes, carrots, and onion wedges, all enhanced with fragrant rosemary sprigs for a rustic, aromatic touch. Easy to prepare and full of robust flavors, this dish is ready in just over an hour, making it an ideal centerpiece for both weeknights and special occasions. Serve it up with a drizzle of pan juices for a truly unforgettable meal! Perfect for searches like "roast chicken with vegetables" or "honey mustard glazed chicken dinner," this recipe delivers comforting, homemade goodness.
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Recipe Information
Ingredients
- 1 3-4 lbs whole chicken
- 3 tbsp yellow mustard
- 3 tbsp honey
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 4 minced garlic cloves
- 2 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1.5 lbs baby potatoes
- 4 medium (cut into chunks) carrots
- 1 large (cut into wedges) yellow onion
- 3 sprigs fresh rosemary sprigs
Instructions
Preheat your oven to 425°F (220°C).
Rinse and pat dry the whole chicken. Place it breast-side up in a large roasting pan or baking dish.
In a small bowl, whisk together the mustard, honey, olive oil, lemon juice, minced garlic, paprika, salt, and black pepper to form a smooth glaze.
Rub half of the glaze all over the chicken, making sure to coat it evenly, including under the skin if possible. Reserve the remaining glaze for later.
Arrange the baby potatoes, carrot chunks, and onion wedges around the chicken in the roasting pan. Drizzle them with a little olive oil and sprinkle with a pinch of salt and pepper. Toss to coat.
Tuck the rosemary sprigs among the vegetables and chicken for added fragrance and flavor.
Roast the chicken and vegetables in the preheated oven for 65-75 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part of the meat.
About 15 minutes before the chicken is done, brush it with the remaining honey-mustard glaze to create a beautifully caramelized finish.
Once cooked, remove the pan from the oven and let the chicken rest for at least 10 minutes before carving.
Serve slices of the chicken with the roasted vegetables, making sure to spoon some of the juices from the bottom of the pan over everything for maximum flavor.
Nutrition Facts
Calories |
1320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 174.1 g | 63% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 25.7 g | ||
| Protein | 47.3 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4533 mg | 96% | |
*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.
