There are days that I think every Sunday dinner should be a delicious chicken – then I remember I’m the one who has to truss, make and prepare it. While I don’t always do it – there are days that I spending the time, and roasting a chicken really isn’t that hard. But finding a good spice rub to put on the whole chicken can be a lot harder than you think. Yes, you can buy some but let’s work on cutting out that middle man and make something we can toss together from what’s in our cabinet for a darn good bird! Have you ever had mustard chicken?
Colman’s Mustard sent me a variety of their dry mustard powdered and two bottles of their mustard and asked me to make a recipe with it. Now, in our house mustard is something used sparingly. With one person not a fan of the flavor, it’s hard to find a recipe that it would fit in with well. But in a rub, you get a hint of the flavor, and it’s easy incorporate just the right amount so even the toughest of critics will enjoy it. First I started with a dry rub and actually took it another step into a full rub before roasting my chicken.
Dry Rub Recipe:
- 1/8 tsp Sea Salt
- 1/8 tsp Fresh Cracked Black Pepper
- 1/4 tsp dried Tarragon
- 1/4 tsp Paprika
- 1/4 tsp Basil
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Chicken Bouillon
- 1 tsp Colman’s Ground Mustard
All you do with the dry rub is mix the ingredients together. You can add this to the chicken or take it one step further by making it a wet rub. Add 2 Tbsp of Colman’s mustard to the mixture and mix well.
Now it’s time to make your chicken!
Preheat your oven to 450 degrees.
Prep your chicken by rinsing it with cool water and removing anything from the cavity. Pat dry with paper towel and truss your chicken with string.
Rub your mustard rub all over the bird on both sides and place it in your roasting pan.
Place your chicken in your oven at 450 for 25 minutes.
Reduce your temperature to 350 degrees and add 2 cups of chicken broth to the roasting pan.
Cook 15 minutes per pound and check the temperature regularly. Baste your bird as needed but do it sparingly. My 6 lb bird was done in an hour and a half!
Cut the bird into 4-quarters. I recommend using
one of the high-end knives to get a higher degree of control over the cut and end up with yummy chicken pieces. Now the best part – serve it up and enjoy! Our mustard critic loved the flavor and how moist the bird was. This is going to become a go-to recipe for chicken rubs and for those nice Sunday dinners. It’s full of flavor and an easy recipe for those long days – even better, you know exactly what’s in it!
Find Colman’s Mustard Online:
Mustard Chicken Rub Recipe
Ingredients
- 1/8 tsp Sea Salt
- 1/8 tsp Fresh Cracked Black Pepper
- 1/4 tsp dried Tarragon
- 1/4 tsp Paprika
- 1/4 tsp Basil
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1 tsp Chicken Bouillon
- 1 tsp Colman's Ground Mustard
- 2 Tbsp of Colman's mustard
Instructions
- Preheat your oven to 450 degrees.
- Prep your chicken by rinsing it with cool water and removing anything from the cavity. Pat dry with paper towel and truss your chicken with string
- Rub your mustard rub all over the bird on both sides and place it in your roasting pan.
- Place your chicken in your oven at 450 for 25 minutes.
- Reduce your temperature to 350 degrees and add 2 cups of chicken broth to the roasting pan.
- Cook 15 minutes per pound and check the temperature regularly. Baste your bird as needed but do it sparingly. My 6 lb bird was done in an hour and a half!
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Becky is Content Creator in metro-Detroit. She is also an interior designer, a former adjunct professor, a gluten free foodie, and world traveler. Week99er is a lifestyle site featuring real life reviews of the latest in entertainment, technology, travel destinations and even set visits. Her Youtube channel gives in depth reviews and travel videos. Contact her at becky@week99er.com
Don’t cook your chicken on 450. That’s how you get dry chicken. Try 375 for a longer time.