Mineola Orange Honey Mustard Chicken

Thursday, June 16, 2011

This Chicken was so delicious and moist. The kids thought it had a slight teriyaki chicken taste and asked for this to be a regular dinner option. I used the bones and made chicken stock the same night. It was so worth the time, I really believe it was the best stock I ever had. I used my regular stock recipe and just boiled the bones. This was made during the week I miss placed the camera plug, so it is a delayed recipe but so worth it to make! Some of the pictures are a bit blurry from the batteries on the camera going dead, I apologize before hand!

I always wash my chicken well and pull any left over feathers out.
Pat dry. Preheat oven to 400 degrees.
1 Sprig Rosemary and 1 large Clove Garlic.
Chop all together.
Add Rosemary, Garlic, 3Tablespoon Dijon Mustard, 2 Tablespoon Honey, 1 teaspoon dry Thyme, 1 teaspoon Salt, and 1 teaspoon pepper to a bowl.
Squeeze 3/4 of a Minneloa Orange and mix well.
(I'm sure a regular orange would work well also.)
 Spread all over the outside of the chicken.
Make sure to rub under the skin. Slowly stretch the skin away from the breast and pore some sauce under the skin. Rub all over thighs and breast's.
Rub the remainder into the chicken cavity.
Tuck wings under chicken.
Blurry pic sorry. Tie drumsticks together with a little kitchen string. Add 1/2 cup water to bottom of pan.
After the first 20 minutes lower temperature to 350 degrees. Baste every 20 minutes until done. About an hour and a half for a 4 1/2 pound chicken or until thigh reaches 165 degrees and juices run clear.

Preparation Time: 15 minutes            Bake Time: 1 hour 30 minutes approximately until thigh if 165 degrees

  • 1 4 1/2 pound Chicken
  • 1 Sprig Rosemary, chopped
  • 1 Large Clove Garlic, pressed or chopped
  • 3 Tablespoon Dijon Mustard
  • 2 Tablespoon Honey
  • 1 teaspoon dry thyme
  • 1 teaspoon Salt
  • 1 teaspoon pepper
  • 3/4 of a whole Minneola Orange juiced ( or a regular orange)

Preparation Instructions:

Preheat oven to 400 degrees.

Clean Chicken, rinse well and dry.

Add rosemary, garlic, dijon mustard, honey, thyme, salt, pepper and juice of orange to a bowl and mix.

Rub mustard mixture all over top, under breast and inside cavity of chicken. Tuck wings under and tie drumsticks together in place.

Bake 20 minutes and then lower temperature to 350 degrees, baste every 20 minutes using pan drippings. Add another 1/2 cup of water to bottom of pan if needed to keep juices from burning. Continue to bake until thigh temperature reaches 165 degrees and juices run clear about and hour and a half.

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