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Mustard-and-Rosemary Roasted Chicken



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. 
Prep Time 20 minutes
Total Time 1 hour 5 minutes
Servings 4 Servings

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
  • 2 teaspoons dried rosemary or 2 tablespoons chopped fresh rosemary
  • 1/4 cup Dijon mustard
  • 1⁄2 teaspoon kosher salt


  • Turn the oven on and set the heat to 425 degrees.
  • Put all the ingredients in the bowl and mix well. Cover and refrigerate up to 2 days or proceed with the recipe right away.
  • 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.
  • 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. 


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