Think baking a whole chicken is hard? Think again! This Rosemary Dijon Baked Chicken is so simple to make, plus it is a great way to feed a crowd for less.
Since you can buy whole chickens for around $1 a pound, you can make a good five pounds of tasty chicken for around $5. Take a peel below at how we used rosemary and Dijon mustard to create a dish that is truly scrumptious!
- 1 whole chicken (4 to 5 pounds is ideal)
- 1 cup of Dijon mustard
- 3-4 fresh rosemary sprigs or 1 tablespoon of dry rosemary
- Salt and pepper to taste
- 1 teaspoon of seasoning salt
- 1 tablespoon of butter
- First, unwrap your chicken and remove any insides (gizzards) that may be present. If you buy one like we did, the insides are already removed so all you need to do is rinse it out well with warm water. Take a length of string and tie the legs of the chicken together. This will keep it moist when cooking.
- Place the chicken on a baking dish breast side up. You may wish to spray the dish first with a non stick spray.
- Start seasoning your chicken by melting your tablespoon of butter and brushing it over the entire bird.
- Next brush on a layer of Dijon mustard. Be as generous as you wish.
- Sprinkle the chicken with the seasoning salt, ½ of the crumbled herbs, salt and pepper.
- Take the reserve of herbs and place them inside of the chicken for some extra flavor.
- Cook the chicken at 375 degrees for 20 minutes per pound. For our 5 lb. chicken, we needed to cook it for about 100 minutes, or an hour and a half.
It will feel like a real feast when you remove your golden chicken from the oven! The flavors of the herbs, butter, and mustard will all blend beautifully and create a dish that tastes just as good as it looks.
Give this Rosemary Dijon Baked Chicken dish a try and see how easy, inexpensive, and tasty chicken can be.