Mustard crusted chicken roast
Mustard crusted chicken roast is the perfect Thanksgiving or Christmas meal. The chicken is crusted with an Indian spiced home made grainy mustard that seals the meat and makes the chicken roast extra succulent!
Servings Prep Time
6-8people 12hrs
Cook Time Passive Time
75mins 10mins
Servings Prep Time
6-8people 12hrs
Cook Time Passive Time
75mins 10mins
For the 1st marination
For the mustard paste
For the chicken roast:
For the first marination.
  1. Prepare the chicken by cleaning it well. Remove the innards and wash thoroughly. Now simply apply a thick coat of yogurt all over the chicken, even the inside of the chicken. Cover and store in refrigerator overnight. Before the next marination, make sure to remove the chicken from the fridge and bring it to room temperature.
For the mustard paste
  1. Wash the mustard seeds thoroughly. Now add all the ingredients to a grinder, add water as needed little by little. And grind till its a grainy paste. It should not be too watery.
For the second marination with the mustard paste
  1. For the second marination or the crust of mustard, make sure the yogurt marinated chicken is at room temperature before you proceed. Now using your hands remove all the yogurt from the chicken. Clean it up, even on the inside. Wash once.
  2. Now using kitchen towels, pat the chicken dry thoroughly. Make sure the inside, the wings and legs are dry. Take your time and do this well or the chicken wont brown.
  3. Once the chicken is dry, rub half the melted butter all over it. Now sprinkle salt and pepper generously all over the chicken and give it a thorough rub.
  4. Now take spoonfuls of the mustard paste and cover the chicken completely with it. Ensure it reaches every nook and corner. Turn it over and make sure you coat the chicken all over. Sprinkle the smoked paprika over the chicken and add black peppercorns, cinnamon, cardamom over it.
  5. Next tie a kitchen twine around the neck by simply looping the legs of the chicken and tying it tightly to bring them close.
  6. Fill cavity with lemon wedges, 2-3 cinnamon sticks, 3-4 cloves,4 cardamom, 1 bayleaf. Place chicken, breast side up, on a rack in a roasting pan.
  7. Add the garlic head cut in half and one lemon cut in half and two red onion cubed around the chicken.
  8. Place the chicken in a pre heated oven at 180C for 60 mins. Roast, uncovered, and baste the chicken with the juices in the pan. Slightly tilt the pan and spoon the juices all over the chicken. After 30 mins, place the remaining butter all over the chicken and drizzle with olive oil. Continue roasting. Again baste the chicken twice more by tilting the pan and spooning the juice all over the chicken. I usually baste the chicken 4 times in an hour.
  9. If chicken browns too quickly, cover loosely with foil. You will know the chicken is done when the juices when pricked in the thickest part of the thigh run clear. Its a matter of experience to know it just by seeing or touching. If you have a thermometer you can use that also. The reading should be 170-175F in the thickest part of the thigh.
For the final roasting:
  1. After 60 mins of roasting, carefully remove the mustard crust from all over the chicken. Baste i once more with butter+olive oil mixture. Now roast it in a 200 C for 15 mins to help brown the skin.
  2. Remove from oven. Let it rest for 15 mins before carving it to eat. Garnish with fresh coriander. Serve with the orange sauce if desired.
For the orange sauce:
  1. Boil the juice of 2 oranges, some hot sauce, a dash of balsamic vinegar , juice of half lemon, 2 tbsp honey and a pinch of salt. Let it boil till reduced to syrupy consistency but not too thick. Serve along side the chicken. Pour over the chicken before serving and enjoy!!
Recipe Notes

I have grown up eating chicken without the skin so I removed the skin from this roast too. Feel free to leave the skin in if you so desire. Make sure you rub under the skin too if keeping it!

You might need more butter for basting. I didn’t really measure this too much, so please use your judgement.

Basting is absolutely crucial to a good roast chicken. Don’t even think of skipping it. I strongly recommend basting it 5 times in the given time of 75 mins. But if that’s too much work, 3 is the bare minimum.