A simple rub of garlic, mustard, and rosemary coats chicken before roasting for an elegant, classic entree.

Karen Levin


Tina Rupp; Styling: Renata Chaplynsky

Recipe Summary

10 mins
1 hr 10 mins
1 hr 20 mins
4 servings (serving size: one-quarter cooked chicken, skin removed)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°.

  • Rinse chicken with cold water; pat dry with a paper towel. Place chicken, breast side up, on a rack in a shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine mustard, garlic, and rosemary; rub under loosened skin, and rub over breast and drumsticks.

  • Bake at 375° for 1 hour and 10 minutes or until internal temperature of thigh is 175°. Transfer the chicken to a carving board; let stand 5-10 minutes (temperature will rise to 180°). Carve chicken; transfer to serving plates.

Nutrition Facts

355 calories; fat 14g; saturated fat 4g; mono fat 5g; poly fat 3g; protein 51g; carbohydrates 2g; fiber 1g; cholesterol 155mg; iron 3mg; sodium 473mg; calcium 46mg.