Roast Dijon Chicken

Before I wax poetic about this Dijon roast chicken, let me just say this: I love Sunday evening supper.  I usually make something that needs to cook slowly and lovingly, something that I wouldn’t have the time to make during the mad rush that is MondayTuesdayWednesdayThursday.  Not that I don’t have lots of delicious weeknight ideas, but there’s something about Sundays, and so when I come up with something that can be made on a Thursday schedule with Sunday flavors, I definitely feel like I have beaten the system.  That’s how things are with this scrumptious roast chicken dinner.

The key to this particular recipe is really cranking the heat up on your oven.  I’m talking 475 degrees here – and don’t be afraid, they put those high numbers on the oven thermometer for a reason, which in this case is to be able to make a tender, juicy roast chicken dinner under an hour.

You start by searing bone-in chicken breasts in a frying pan just long enough to get them nice and browned, about 10 minutes.  In the meantime, mix up a quick sauce of Dijon mustard and poultry seasoning, and chop up a few onions and carrots…for this recipe I like getting large sweet onions.  Once the chicken is browned, spread the mustard sauce over it and pop it in a roasting pan with the veggies.  Now roast it for about 40 minutes.  Your chicken will be tender and juicy and the veggies will have a lovely half soft and half crispy texture.

Sprinkle some chopped parsley on top and grind some pepper over the whole thing and voila! Sunday dinner on Thursday.  Or Wednesday.  Or even on a Sunday where you want to spend a little less time in the kitchen.  It’s like having your cake and eating it too. Or your chicken.  You get my general drift…


Roasted Dijon Chicken
Serves: 4 servings
  • 2 tablespoons Dijon mustard
  • 1 teaspoon poultry seasoning
  • 4 bone-in chicken breast halves
  • 3 cups carrots, peeled and cut into one inch pieces
  • 2 large sweet onions, peeled and quartered
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup chopped fresh parsley
  • Freshly ground pepper
  1. Preheat oven to 475.
  2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the chicken breasts until brown, about 5 minutes per side.
  3. Meanwhile, stir poultry seasoning into mustard. When chicken is browned, brush the skin sides with the mustard mixture and place in heavy roasting pan.
  4. Toss vegetables with remaining olive oil, salt and pepper and add to pan. Roast for 40 minutes.
  5. Transfer chicken and vegetables to serving platter or individual dishes. Garnish with parsley, grind pepper on top and serve.


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  1. says

    I love Sunday Suppers, too. They just seem to make the world a little bit brighter for the week ahead. Almost like fitting us with a big comfy armor against anything the MondayTuesdayWednesdayThursday has to throw our way. Love this chicken. Your photos are always mouth-watering!

  2. Karen Nelson says

    I love Sunday suppers too and if our daughter can join us… all the better!
    Great day to cook and if leftovers.. all the better !
    This looks great!

  3. says


    This looks wonderful…and looks like a great dish for a crowd. Have you tried making it ahead and freezing? Or is there another of your wonderful dishes you’d recommend?

    Always fun to peruse–and try your recipes. Thanks for posting!

    HAPPY NEW YEAR to you, The Southern Husband AND The Southern Daughter! 😉

    • Kate says

      Hi Anita! I haven’t tried making this ahead and freezing it because it goes so quickly…tell me what you have in mind and I’d be happy to recommend something for you! Happy New Year to you and yours too. :)

  4. Delores says

    Made this meal this evening, easy, quick, time to clean up kitchen and take a shower while baking. Best of all it was very good. Husband said it was a definite do over :) We liked thighs and wings the best (I used a whole chicken).

  5. ruthie says

    I make a meal just like this, but I mix capers and garlic in with the Dijon and deglaze the pan with dry sherry and a little butter at the end for a really excellent sauce. I love Dijon and chicken! Thanks!

    Hope all your birthdays, your anniversary and holiday events were the best. Happy New Year a little bit late. 😉

  6. Surreal says

    In my home, we have a “meat vs. meat” issue. We both love red meat, yet my boyfriend dislikes chicken. That is, unless I can constantly find new dishes. This one, I MUST try. Looks like Friday’s dinner is planned. :)

  7. says

    At lunch today I went ahead and started the recipe (sans the veggies) and my husband finished it up. We had a pack of thighs that needed cooking NOW ~ he sent me a pic and they look great!! Will post and tag you on Instagram!! Great recipe!!

  8. Lauren says

    This was a hit tonight! Since it’s just my husband and me, kids away at college, we’ll get two meals out of this. My Lab enjoyed the scraps. 😉 I love your blog!

    • Kate says

      I’m in the same boat as you, although it’s a redbone coonhound getting the scraps! Thanks for your sweet words about my blog. :)


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