Mustard-and-Rosemary Roasted Chicken

This is a super easy but highly flavorful chicken dish that makes a great dinner, but we also love to pack cold leftovers for lunch. Although we call for drumsticks and thighs, you can use any cut of chicken you like. If you want to get a head start on tomorrow’s dinner, put all the ingredients in a zipper-lock bag and refrigerate overnight. 

Hands-on time:
20 minutes
Total time:
1 hour, 5 minutes

Kitchen Gear

Large bowl
Measuring spoons
Measuring cup
Spoon, for mixing
Rimmed baking sheet
Pot holders
Spatula or tongs 


8 drumsticks or chicken thighs or a combination (if there are blobs of extra fat hanging off of the chicken, use scissors or a knife)
1⁄4 cup dijon mustard
2 teaspoons dried rosemary or 2 tablespoons chopped fresh rosemary
1⁄2 teaspoon kosher salt


  1. Turn the oven on and heat it to 425 degrees.
  2. Put all the ingredients in the bowl and mix well. Cover and refrigerate up to 2 days or proceed with the recipe right away.
  3. Spread the contents of the bowl onto the baking sheet, making sure the chicken pieces are in a single layer, not crowded on top of one another.
  4. Once the oven temperature has reached 425 degrees, carefully put the baking sheet in the oven and roast until the chicken is well browned and crispy, 45 minutes to 1 hour. Serve right away, or cover and refrigerate up to 3 days. 

Or Else

No rosemary? No problem! Try 2 teaspoons dried tarragon, thyme, basil, or marjoram.