Roast Chicken With Orange Mustard Glaze

Roast Chicken With Orange Mustard Glaze

Serve this tasty roast chicken with rice and your favorite steamed veggies and oven roasted potatoes for a delicious family dinner. Quick, easy and good for you who doesn’t like Roast Chicken? This has an orange, mustard crust that will have your fingers reaching for more. There won’t be any leftovers from this memorable feast!

Author : Chef Bob

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I am truly honored and humbled to have been asked to join Beyond Black & White as Official Food Blogger. I truly hope I live up to all your expectations, needs and (sometimes) healthy dining experiences. I am a formally trained well-seasoned chef who love's the American cuisine. Comfort food is what I do, although not much is out of my realm of possibility. Experienced in 5 star black tie quality yet designed for the people who just want to enjoy truly fine food at home. So relax, have a glass of wine, and indulge yourself. Comfort food, the American way of life!

Roast Chicken With Orange Mustard Glaze

 

Serve this tasty roast chicken with rice and your favorite steamed veggies and oven roasted potatoes for a delicious family dinner.  Quick, easy and good for you who doesn’t like roast chicken?  This has an orange, mustard crust that will have your fingers reaching for more.  There won’t be any leftovers from this memorable feast!

Ingredients:

  • 1 roasting chicken, about 4 to 5      pounds
  • 2 tablespoons cold butter
  • 1 clove garlic, finely minced
  • Salt and pepper
  • Fresh basil leaves
  • Sprigs and leaves of fresh herbs,      such as thyme, rosemary, and basil, optional

***Glaze***

  • 2 tablespoons orange juice      concentrate
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar
  • 1 tablespoon melted butter

Preparation:

Heat oven to 350°. Wash chicken and pat dry.

Line a roasting pan with foil or spray lightly with nonstick cooking spray. Put a rack in the pan or set 4 3-inch ribs of celery in the pan to make a simple rack.

Sprinkle the chicken and cavity with salt and pepper. Using fingers to slide under the skin, gently loosen skin over the chicken breasts and legs. Mix butter with garlic; spread butter evenly under the skin, then tuck whole basil leaves under the skin. If desired put other herb leaves under skin. Put some herb sprigs and leaves in the cavity of the chicken, if desired. Place the chicken on the rack or celery in the roasting pan.

In another bowl, combine the orange juice concentrate with mustard, brown sugar, and melted butter. Set aside.

Roast the chicken for 15 to 20 minutes per pound, or until chicken registers about 165° when an instant-read thermometer is inserted into the thickest part of the thigh. Brush the chicken with the orange glaze mixture and continue roasting for 10 minutes longer, brushing a few more times with glaze.

Let chicken rest covered with foil for 10 minutes before slicing.
Serves 6.

Serving Suggestion:

 

 

 

 

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KingsDaughter 4986 pts

This looks so incredibly GOOD. I'm telling you I'd happily eat skin off that chicken, something i don't normally do, just because of that beautiful glazing.

dasdbobb 1417 pts

 Thanks, KingsDaughter I try to make everybody comfy about eating.  I do believe this is the goal of "comfort food."If there is anything you would like to sew, please let me know.  Stay Hungry!  Chef Bob

 
dasdbobb 1417 pts

 KingsDaughter

 You're Welcome!!

MadamCJCPA 1127 pts

Mmmm, this sounds tasty I'm going to try it with a Cornish Hen vs. Roaster as my husband hates, hates, hates, and did I mention hates chicken, turkey, duck, mostly anything with feathers.  Jonathan and I will enjoy the Cornish Hens though, the baby is 5 months now and is starting to stare when we eat dinner, I think she knows she is missing out on some good stuff.

dasdbobb 1417 pts

 MadamCJCPA

 Baby's favorite, mashed potatoes and gravy!  LOL. Thanks, Hope you all are doing good.  Enjoy!

 

dasdbobb 1417 pts

 MadamCJCPA

 Question, What are you going to prepare for Hubby?  I have a flank steak recipe that might work, emali me at chefbob@chef.net.  with suggestions you might want. 

MadamCJCPA 1127 pts

Mashed potatoes and gravy is the devil! I can devour the gravy by the boatload (or sop it up with some freshly baked biscuits) and it ALL goes straight to the hips.  LOL!

I haven't worked what to make him yet.  Maybe a pork chop as I have some of those in the freezer.  I don't have flank steak, but we have a ribeye in the freezer along with some ground lamb if you have something for those.  I'll e-mail you.

dasdbobb 1417 pts

 MadamCJCPA

Something like this perhaps?

Lebanese Kafta and Tabouli Salad

 

 

 

Recipe Description

This Arabic meat mixture has been made in my family for generations. We make it on skewers to grill on the barbecue, but this recipe can also be used for hamburgers (lamburgers). It’s amazing served with tzatziki or Arabic garlic spread. We usually serve it with hummus and tabbouli as side dishes. The 1/2 lamb, 1/2 beef mixture is simply to keep the cost down. Feel free to adjust to 100% lamb. Enjoy!

Ingredients

½      pounds Ground Lamb

½   pounds Ground Beef

 ½ cups      Finely Chopped Parsley

  ½ cups      Finely Chopped Onion

  2      Tablespoons Ground Allspice

  2      cloves Minced Garlic

  1      Tablespoon Garlic Powder

  ½      teaspoons Ground Paprika

  ½      teaspoons Ground Black Pepper

  1      teaspoon Salt

  ⅓ cups      Bread Crumbs

  1      whole Egg

 

 

 

Preparation Instructions

Soak bamboo skewers for 30 minutes before prepping (or use stainless steel skewers).

Preheat an outdoor grill to high heat.

Mix all of the ingredients above thoroughly in a large glass bowl.

Wet fingers and hands (or coat fingers and hands with a bit of olive oil) and mold meat mixture around skewers in a long, oblong log shape. (You can also mold this first, and then thread the skewer through them, but the other way is easier).

Grill until meat is no longer pink. Do not over grill, but ensure that the meat is cooked thoroughly.

Serve hot.

 

 

 

Tabouli

For authentic-tasting tabouli, use olive oil.

Serves 4-6

 

3/4 cup boiling water

1/2 cup cracked wheat or fine bulgur

1/2 cup minced parsley

1/4 cup minced mint leaves

1/2 cup finely chopped green onion

1 tomato, diced

1 cucumber, seeded and diced

3 tablespoons olive oil OR oil substitute

2 tablespoons lemon juice, or to taste

1 tsp. sea salt, or to taste

Pepper to taste

Pinch allspice

 

Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed.  Add the chopped vegetables and toss to mix.  Combine oil or substitute, lemon juice, salt, pepper, and allspice.  Add to wheat mixture and mix well.  Chill.  Serve and enjoy.

 

 

 

MadamCJCPA 1127 pts

 dasdbobb The kabobs recipe looks good, but we don't have a grill.  Do you think I can easily prepare this in the oven?  I have a broiler but I know wooden skewers and gas stove don't mix.

 

Hubby says "no go" on the salad.  He refuses to eat salads.

dasdbobb 1417 pts

 MadamCJCPA

 Picky sort isn't he.  lol ok, you can cool the kafta in a heavy skillit, or a grill pan.  either way works well.  as far as the skewers, you can also use stainless steel skewers.  they won't affect the meat at all.  What about a nice twice baked, or stuffed baked potato?  Or a side of butter and garlic egg noodles?  Another option is to fry up a mess of home fried potatoes, or rice pilaf, or even rissoto.     Maybe sone mac&cheese.  I'm grasping at straws here.  let me sleep on it, and i'll have a better idea in the morning.  LOLOL

 

MadamCJCPA 1127 pts

Picky is an understatement for him!  LOL.

 

Home-fried potaoes, he likes, mac & cheese as well.

MixedUpInVegas 1691 pts

 dasdbobb  MadamCJCPA

 Chef Bob, I am so making that Kafta!  Beloved Spouse and I both LOVE lamb!  Never could get into tabouli, so will serve with almond couscous.

Karla 19175 pts

Well, thanks for getting my menu together.  I'm having a small dinner party on Sunday and was wondering what to serve.  This chicken is perfect. 

dasdbobb 1417 pts

 Karla

 I hope you enjoy this Karla.  Do you need any suggestiond for side dishes?   Email me if you do.  chefbob@chef.net

Karla 19175 pts

 dasdbobb Chicken was a huge hit.  I also made the Baked Alaska since it was my BFF's birthday.  Now everyone wants to have their birthday at my house!

Brenda55 20991 pts moderator

OOOOOO thanks for the Sunday Dinner idea.  I have a roaster in the freezer so I am good to go. I'll have it with small gold potatoes which I will season with Herb de Provence and roast along with the chicken.

 

I am doing all of this additional cooking since Sir Loin mouth waters when he sees what you post so you have got to help me out.  I have a ton of fresh carrots in the fridge.  Any suggestion as to what to do with them that would go best with the chicken?  Hummmmmmmm?  I will come up with a green veggi dish since I also have zucchini in the fridge. 

 

Finally an idea for a future post.  Thanksgiving meal ideas.  I just know you have something special up your sleeve.

dasdbobb 1417 pts

 Brenda55

 email me, I have a braised carrot recipe that will rock both your worlds.  chefbob@chef.net  Stay Hungry!

 

MadamCJCPA 1127 pts

 Brenda55 Honey-glazed carrots are a hit with my family, including my ever picky hubby.

SirLoinDeBeef 2662 pts

Brenda55 says I get this on Sunday, with new potatoes, seasoned with herbes de Provonce (sp?) - I didn't even have to beg, cry piteously or even say "mewf".

MixedUpInVegas 1691 pts

Dang, Chef Bob, can't you wait tiL I get home from vacation to put all this good stuff out here? This looks like the perfect glaze for one of Beloved Spouse's world famous Rotisserie chickens. He makes 'em on the patio grill like no other. When we get home, I'll ask him to use your glaze. I'll let you know how it turns out.