Friday, July 10, 2009

Mustard Herb Roasted Chicken With Salad Recipe


1 whole chicken (about 5 lbs) rinsed and patted dry
1/4 cup Demarle at Home in the Kitchen Hot and Sweet Mustard
1 T of your choice of a
Demarle at Home in the Kitchen Savory Herb Blend (we recommend Roasted garlic & chives, Green onion & roasted pepper, Sun dried tomato & garlic, or Rosemary, basil & thyme)
2 T olive oil
1 t salt, plus more, to taste
Freshly ground pepper, to taste
Butter lettuce leaves


Magnetic Measuring Trio
Sunflower Mold or Large Round Mold
Perforated Baking Sheet
Bamboo Cutting Board
Demarle Difference
® Santoku Chef's Knife

In a small bowl, stir together the Mustard, Savory Herb Blend, olive oil, 1 t salt and pepper to form a paste. Using your hands, separate the skin from the chicken around the breast and legs (be careful not to tear the skin). Rub part of the mixture under the skin, then brush the remaining mixture on the outside of the chicken and inside the chicken cavity. Place the chicken in a large sealable plastic bag or wrap with plastic wrap. Refrigerate overnight.

Remove the plastic wrap and season the outside of the chicken with salt and pepper. Place mold of your choice on a Perforated Baking Sheet. Place the chicken inside the mold. Bake about 2 hours, until an instant thermometer reads 170 degrees F (insert thermometer into the thickest part of the thigh, away from the bone).

Remove the chicken from the mold and transfer to your Bamboo Cutting Board. Cover loosely with aluminum foil and let it rest for 15-20 minutes before carving with your Demarle Difference
® Santoku Chef's Knife.

Place the butter leaves in a salad bowl and arrange the meat on top. Serves 4.


  1. Maybe I'm missing it, but I don't see what temperature to set the oven at?

  2. I'm so sorry - you're right! The temp is missing! Should be 350 F.

    Thank you for catching this - evidently you're the first one to make it!

    Let me know how you like it . . .



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