Best 9 Pan Roasted Chicken With Lemon And Whole Grain Mustard Recipes

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Embark on a culinary journey with our pan-roasted chicken recipe, an explosion of flavors that will tantalize your taste buds. This dish is a symphony of savory and aromatic ingredients, featuring juicy chicken infused with the zest of lemon and the tang of whole-grain mustard. Every bite is a delightful encounter, where the crispy chicken skin yields to tender meat, complemented by a medley of roasted vegetables. Our recipe also includes variations to suit your preferences, from a classic lemon-herb marinade to a spicy chili-lime rub. Whether you're a seasoned chef or a novice cook, this versatile dish is sure to impress your dinner guests or make your weeknight meals special.

Here are our top 9 tried and tested recipes!

PAN-ROASTED CHICKEN WITH CREAMY MUSTARD SAUCE



Pan-Roasted Chicken with Creamy Mustard Sauce image

Provided by Daphne Brogdon

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 15

1 cup beef broth
1/2 cup white wine
2 1/2 tablespoons dry mustard powder
2 tablespoons Worcestershire sauce
2 cloves garlic, chopped, plus 2 cloves, smashed
1/2 medium onion, chopped
Salt and fresh ground pepper
4 chicken quarters (thigh and drumstick attached)
3 tablespoons canola or vegetable oil
4 tablespoons butter
1 cup half-and-half
1 sprig rosemary
2 teaspoons cornstarch
1 tablespoon whole-grain mustard
Juice of 1/2 lemon

Steps:

  • In a large resealable bag, combine the beef broth, white wine, 1 tablespoon of the mustard powder, Worcestershire sauce, chopped garlic, onions and some salt and pepper. Add the chicken quarters to the bag, seal well, and shake a bit to coat the chicken in the marinade. Marinate in the refrigerator for at least 1 hour, or up to overnight.
  • Preheat the oven to 400 degrees F
  • Heat the oil in a large skillet over medium-high heat. Remove the chicken from the marinade and pat dry with paper towels; reserve the marinade. Add the chicken, skin side down, to the skillet and cook until nicely brown, 5 minutes. Flip, and brown on the reverse side, another 4 minutes. Lower the heat to medium-low and add the butter and the smashed garlic to the pan. Cook for 1 minute, basting the chicken with the melted butter.
  • Transfer the skillet to the oven and roast until the chicken reaches an internal temperature of 170 degrees F, measured at the thickest part of the thigh, 10 to 12 minutes. Remove the chicken to a plate and let rest, loosely cover, for 5 minutes.
  • Heat the half-and-half and rosemary in a small saucepan over low heat. Pour off all but about 2 tablespoons of the oil from the skillet the chicken was cooked in. Place the skillet over medium heat and deglaze the pan with half of the reserved marinade, scraping up any browned bit from the bottom of the pan with a wooden spoon. Cook for 2 minutes, to reduce. Strain into the heated half-and-half and remove the rosemary sprig. In a small bowl, mix together the cornstarch and 2 tablespoons cold water. Whisk the cornstarch slurry into the half-and-half, then whisk in the remaining 1 1/2 tablespoons mustard powder, the whole-grain mustard and the lemon juice. Season the sauce with a salt and pepper to taste. Bring to a simmer and cook, stirring occasionally, until the sauce coats the back of a spoon. Pour some of the sauce over the chicken and serve the rest on the side.

CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

EASY PAN-ROASTED CHICKEN AND SHALLOTS



Easy Pan-Roasted Chicken and Shallots image

Shallots are the perfect size for roasting whole with larger cuts of meat. When halved or quartered with chicken breasts, they make a quick weeknight dinner, complete with a pan sauce. If you have champagne vinegar or white wine vinegar on hand, add a splash to the sauce just before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 7

2 bone-in chicken breasts, skin on, halved (about 10 ounces each)
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
4 medium shallots, peeled and quartered lengthwise through the root (about 8 ounces)
2 sprigs fresh rosemary
3/4 cup chicken stock, plus 1/2 cup more if needed

Steps:

  • Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
  • Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
  • Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
  • Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

LEMON-MUSTARD ROASTED CHICKEN



Lemon-Mustard Roasted Chicken image

Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 5

1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 broiler-fryer chicken (3-1/2 lb.)
1/8 tsp. pepper

Steps:

  • Heat oven to 425°F.
  • Mix mustard, lemon juice and oil until blended.
  • Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
  • Bake 40 min. or until chicken is done (165°F).

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g

PAN-ROASTED CHICKEN



Pan-Roasted Chicken image

This delicious pan-roasted chicken recipe is from "Martha Stewart's Cooking School." You'll love the juicy, tender meat and flavorful taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

1 pint grape tomatoes
16 large black olives, such as Kalamata, pitted and halved
3 tablespoons capers (nonpareil), drained and rinsed
3 tablespoons olive oil
4 skin-on boneless chicken breast halves (about 6 ounces each), rinsed and patted dry
Coarse salt and freshly ground pepper

Steps:

  • Prepare sauce: Heat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a bowl.
  • Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.
  • Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15 to 18 minutes.
  • Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

EASY SHEET-PAN CHICKEN



Easy Sheet-Pan Chicken image

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.

Provided by Melissa Clark

Categories     dinner, easy, poultry

Time 1h

Yield 4 servings

Number Of Ingredients 10

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

  • Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
  • Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
  • Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams

PAN-ROASTED CHICKEN WITH LEMON AND WHOLE-GRAIN MUSTARD



PAN-ROASTED CHICKEN WITH LEMON AND WHOLE-GRAIN MUSTARD image

Categories     Chicken     Dinner

Yield 2-4 People

Number Of Ingredients 9

1 whole organic frying chicken, 3 to 4 pounds, butterflied
1 sprig fresh flat-leafed Italian parsley, 2 fresh basil leaves or 1 small sprig rosemary
Salt and freshly ground white pepper
2 tablespoons extra-virgin olive oil
1 cup organic chicken stock
Juice of 2 large lemons (6 to 8 tablespoons)
2 tablespoons whole-grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup fresh parsley, minced or fresh basil, finely shredded

Steps:

  • Preheat the oven to 450 degrees F. Meanwhile, prepare the chicken. From the neck opening, gently ease your fingertips between the skin and the meat to loosen the skin all over the breast, taking care not to tear the skin. Insert the parsley sprig, basil leaves, or rosemary sprig under the skin. Season the chicken generously on all sides with salt and pepper. Heat an ovenproof skillet large enough to hold the chicken over high heat. Add the olive oil and swirl it in the skillet. As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet. Sear the chicken, undisturbed, while reducing the heat little by little to medium, until its skin has turned golden brown and crisp, 5 to 7 minutes. With tongs, carefully turn the chicken skin side up. Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more depending on its size. When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board. Pour off all but a thin glaze of fat from the skillet. Return the skillet to high heat, add the chicken stock and the lemon juice, stir and scrape with a wooden spoon to deglaze the pan deposits, and boil the liquid until it has reduced by half its volume, 3 to 4 minutes. Turn down the heat, add the mustard, and, stirring briskly with a wire whisk, add the remaining butter a piece at a time, to make a creamy sauce. Make sure each piece has been incorporated completely before adding the next. Season the sauce to taste with salt and pepper and stir in half of the parsley or basil. To serve, spoon the sauce into the centers of two to four heated serving plates. With a large, sharp knife, cut the chicken into two halves or four equal pieces. Place the chicken on the plates, sprinkle with the remaining parsley or basil, and serve.

DOUBLE-THE-MUSTARD CHICKEN WITH POTATOES AND GREENS



Double-the-Mustard Chicken With Potatoes and Greens image

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

Provided by Anna Stockwell

Categories     Chicken     Mustard     Honey     Olive Oil     Potato     Rosemary     Garlic     Lemon Juice     Lettuce     Salad     Parsley     Dinner     Fall     Winter     One-Pot Meal     Quick & Easy     Wheat/Gluten-Free     Dairy Free

Yield 4 servings

Number Of Ingredients 13

2 Tbsp. Dijon mustard
2 Tbsp. plus 2 tsp. honey
1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
2 1/2 tsp. kosher salt, divided
1 tsp. freshly ground black pepper, divided
1 1/2 lb. baby Yukon Gold potatoes, halved
4 rosemary sprigs
1 garlic clove, finely grated
3 Tbsp. fresh lemon juice
4 tsp. whole grain mustard
1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
1/2 cup parsley leaves

Steps:

  • Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
  • Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30-40 minutes.
  • Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
  • Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

Tips:

  • Choose the right chicken: Look for a whole chicken that is plump and has moist, pink flesh. Avoid chickens that are bruised or have a slimy texture.
  • Season the chicken well: Season the chicken inside and out with salt, pepper, and any other desired seasonings. This will help to enhance the flavor of the chicken.
  • Sear the chicken over high heat: Sear the chicken over high heat in a large skillet until it is golden brown on all sides. This will help to create a crispy skin and lock in the juices.
  • Reduce the heat and cook the chicken through: Reduce the heat to medium-low and cook the chicken until it is cooked through. This will typically take about 30 minutes, depending on the size of the chicken.
  • Let the chicken rest before carving: Let the chicken rest for 10 minutes before carving. This will allow the juices to redistribute throughout the chicken, resulting in a more moist and flavorful bird.

Conclusion:

Pan-roasted chicken with lemon and whole-grain mustard is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is crispy on the outside and moist and flavorful on the inside, and the lemon and whole-grain mustard add a bright and tangy flavor. This dish is sure to be a hit with your family and friends.

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