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! It barely takes any active effort once you put it in the oven and can be the best way to ring an easy and stress free holiday. Also, absolute perfection for the traditional Sunday lunches or family gatherings. Recipe with step by step pictures. 

Mustard crusted chicken roast

Sunday came quietly. It almost sneaked in upon us while we were sleeping. Sadly though soon it was morning and life had to go on. I had spent the better part of last week lamenting over the US election results. It really doesn’t take a genius to figure out that I am a liberal or Democrat. I just couldn’t get over it. But you know what? Sunday is Sunday and it demands something special.

Mustard crusted chicken roast

Give your Thanksgiving & Christmas a special touch with this Indian mustard crusted chicken… Click To Tweet

We had a pretty good day though. Woke up late still remained under the blankets, cuddled with D for an extra 30 mins. Drank some coffee. Got D up. We had a twirling session early on with her giggles ringing in my ears. Her best friend came over. Both snacked on moscato grapes while i got breakfast ready. Both fought for 2 mins. Both made up when I looked at them. We had some super delicious Nutella crepe for breakfast. We devoured every last bite of them. D had mangoes on the side.

I suddenly remembered I had marinated yogurt all over the chicken last night. I left the Sunday paper and got to work. First things first,I took the chicken out of the refrigerator. I dillied and dallied over the chicken. I thank about what I want. From life. Not just this chicken. Couldn’t reach any conclusion so I stopped thinking about life. I focused on the chicken instead.

Mustard crusted chicken roast

From somewhere a memory rose of a mustard perfumed kitchen. A home filled with the aroma of fish frying in mustard oil and mustard paste. A memory of home. I closed my eyes and let that memory wrap me up. I opened my eyes. I knew what I wanted. from the chicken and out of my life.

For now, I wanted to make this incredibly aromatic mustard crusted chicken roast. I wanted to take every moment as it came from life. I wanted to be grateful for every morsel of food I put on my table. I wanted to feel happy about everything I cooked.

I knew this mustard crusted chicken roast was the perfect recipe for happiness. It was soul food. After all it had its roots in my family.

Mustard crusted chicken roast

Mustard crusted chicken roast

The dish itself was quite easy. The grainy mustard paste is something I can make in my sleep so many times have I seen my granny and mom make it. I have made it for the coconut milk fish curry too. Almost that. This one was going to be just a tad different. Mustard is really pungent and tends to get bitter while grinding. To avoid that, add some turmeric and salt while grinding. The paste in basically black and yellow mustard seeds ground up with a whole head of garlic, 8 green chilies and about 20 curry leaves. Thats it. The mustard to be crusted on the chicken is ready. 

Next all you need to do to make this extremely moist and flavorful mustard crusted chicken roast is just make a thick layer of this mustard paste all over the chicken, tie the legs up with a twine, stuff the chicken with lemon halves and herbs and out it into the oven for 70 -75 mins! Result? 

Mustard crusted chicken roast

Well its here for you to see!! The chicken is just amazingly tender and juicy. The skin crisped up and beautifully golden, the meat succulent and slightly pungent from the mustard, beautifully crispy from the butter basting and just beautiful to eat. I serve this with an extremely easy spiced orange sauce and some of our family favorite baked mashed potatoes with peas, whiskey and honey roasted carrots and mushroom spaghetti aglio e olio. Or how bout just these amazing smashed potatoes with brown butter mushroom and cranberry chutney when you have guests over!!??  Or may be just the mustard crusted chicken roast and these epic garlic honey lime roasted potatoes that can roast along with the chicken!!??? Brilliant!

Could it get any more perfect than this!?I don’t think so. Unless you decide to finish this all off with this gorgeous saffron honey pannacotta and a lavish meal fit for the best of guests at home is ready! Don’t forget to crust the chicken well with the mustard paste.

Mustard crusted chicken roast

Mustard crusted chicken roast

The mustard crusted chicken roast will be quite a sight to behold when you serve. I garnish this very simply with some fresh coriander and the orange sauce. The mustard crusted chicken roast in itself is flavorful enough to not want a lot of garnishing. So keep things simple and just enjoy this mustard crusted chicken roast which like the best of all things is simply soulful. 

Usually Sunday is poached eggs and the Sunday newspaper, an extra 30 mins under the blankets and long hot afternoon baths. But after today, Sunday is also going to be this mustard crusted chicken roast. 

Xo,

S.mustard crusted chicken roast

 

Print Recipe
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!
mustard crusted chicken roast
Prep Time 12 hrs
Cook Time 75 mins
Passive Time 10 mins
Servings
people
Ingredients
For the 1st marination
For the mustard paste
For the chicken roast:
Prep Time 12 hrs
Cook Time 75 mins
Passive Time 10 mins
Servings
people
Ingredients
For the 1st marination
For the mustard paste
For the chicken roast:
mustard crusted chicken roast
Instructions
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.

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12 thoughts

  1. This recipe looks absolutely delicious. I’ve never attempted to make my own mustard but will keep this recipe and give it a try. This would be perfect for the holidays.

  2. Sunday is definitely special at your house… as it should be! Sundays when we lived in New Mexico were called Sunday funday. We spent all day after church with our local kids, their significant others, and frequently friends as well. We planned a special menu, cooked it together, and played games afterwards… Mom and Dad got stuck with the clean up though! I miss those days!

    Your Mustard Crusted Chicken Roast sounds divine, and looks spectacular. I keep all of those ingredients on hand, so I hope I will remember to give it a whirl!
    Tamara recently posted…Herb and Apple Brined TurkeyMy Profile

  3. This is such a tempting recipe, the pictures make me drool! Mustard and chicken is a combination I haven’t tried ever. My Oriya hubby would definitely love it, as would I. Such a great idea! thanks for sharing

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