Garlic Herb Dijon Whole Roasted Chicken
Garlic Herb Dijon Whole Roasted Chicken
Ingredients
- 3 1/2 pounds whole chicken
For the Garlic Herb Dijon Marinade
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried parsley
- 4 garlic cloves, peeled
- 1 teaspoon black pepper
- 1 tablespoon salt
Instructions
- 1
Place the whole chicken on a clean cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Open the chicken and press firmly on the breastbone to flatten it (spatchcocking). This helps the chicken cook more evenly.
⏱️ 5 min
- 2
In a food processor, combine the olive oil, Dijon mustard, dried oregano, dried rosemary, dried parsley, garlic cloves, black pepper, and salt. Process until the mixture is smooth and well combined, forming a vibrant green marinade.
⏱️ 5 min
- 3
Pour the blended marinade into a large metal bowl. Place the spatchcocked chicken into the bowl. Wearing gloves, thoroughly rub the marinade all over the chicken, ensuring to lift the skin and spread the marinade underneath it as well for maximum flavor penetration.
⏱️ 5 min
- 4
Cover the bowl tightly with aluminum foil or plastic wrap. Refrigerate the chicken to marinate for at least 6 hours, or preferably overnight (up to 12 hours) for the best flavor.
⏱️ 360 min
- 5
Preheat your oven to 400°F (200°C). If using a smoker, preheat it to 375°F (190°C). Place the marinated chicken on a roasting rack set inside a baking sheet, or directly on your smoker grate.
⏱️ 5 min•🌡️ 400
- 6
Insert a meat thermometer into the thickest part of the breast and another into the thickest part of the thigh, avoiding bones. Cook the chicken until the internal temperature reaches 165°F (74°C) in both the breast and thigh. This typically takes 45-60 minutes in an oven, but cooking times may vary based on chicken size and oven/smoker.
⏱️ 60 min•🌡️ 400
- 7
Once cooked, remove the chicken from the oven or smoker. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min
- 8
Carve the chicken into pieces and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and used in various dishes like salads, wraps, or sandwiches.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Herb Dijon Whole Roasted Chicken
- 3 1/2 pounds whole chicken
For the Garlic Herb Dijon Marinade
- 1/2 cup olive oil
- 1/4 cup Dijon mustard
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried parsley
- 4 garlic cloves, peeled
- 1 teaspoon black pepper
- 1 tablespoon salt
Instructions
- 1
Place the whole chicken on a clean cutting board. Using kitchen shears, carefully cut along both sides of the backbone to remove it. Open the chicken and press firmly on the breastbone to flatten it (spatchcocking). This helps the chicken cook more evenly.
⏱️ 5 min - 2
In a food processor, combine the olive oil, Dijon mustard, dried oregano, dried rosemary, dried parsley, garlic cloves, black pepper, and salt. Process until the mixture is smooth and well combined, forming a vibrant green marinade.
⏱️ 5 min - 3
Pour the blended marinade into a large metal bowl. Place the spatchcocked chicken into the bowl. Wearing gloves, thoroughly rub the marinade all over the chicken, ensuring to lift the skin and spread the marinade underneath it as well for maximum flavor penetration.
⏱️ 5 min - 4
Cover the bowl tightly with aluminum foil or plastic wrap. Refrigerate the chicken to marinate for at least 6 hours, or preferably overnight (up to 12 hours) for the best flavor.
⏱️ 360 min - 5
Preheat your oven to 400°F (200°C). If using a smoker, preheat it to 375°F (190°C). Place the marinated chicken on a roasting rack set inside a baking sheet, or directly on your smoker grate.
⏱️ 5 min•🌡️ 400 - 6
Insert a meat thermometer into the thickest part of the breast and another into the thickest part of the thigh, avoiding bones. Cook the chicken until the internal temperature reaches 165°F (74°C) in both the breast and thigh. This typically takes 45-60 minutes in an oven, but cooking times may vary based on chicken size and oven/smoker.
⏱️ 60 min•🌡️ 400 - 7
Once cooked, remove the chicken from the oven or smoker. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
⏱️ 10 min - 8
Carve the chicken into pieces and serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and used in various dishes like salads, wraps, or sandwiches.
⏱️ 5 min