Mustard Baked Chicken

Today I have an easy recipe for a baked chicken that is quick enough for a weeknight, but special enough for Sunday lunch: Mustard Baked Chicken.

Mustard Baked Chicken 

This recipe is from Southern Living magazine, and I can’t even tell you how long I’ve had it. It’s an oldie but goodie.

-1 (4 lb) whole chicken

-1 Tbsp. paprika

-1 1/2 tsp. dry mustard

-1 tsp. salt

-1 tsp. pepper

-2 Tbsp. Worcestershire sauce

-1 Tbsp. olive oil

 

Remove giblets and neck and rinse the chicken in cold water; pat dry. Place chicken in a large zip-top plastic bag. 

Stir together paprika and next 5 ingredients until we’ll blended; rub over chicken, coating evenly. Seal and chill at least 30 minutes or up to 8 hours, turning occasionally. 

Remove from marinade, discarding marinade. Place chicken in a roasting pan. 

Bake at 425 degrees for 50 minutes or until meat thermometer inserted in thickest portion registers 170 degrees. Let stand, covered, 15 minutes before slicing. 

I really regret that I didn’t take a picture of the whole baked chicken before it was sliced. It comes out of the oven so golden and beautiful!

On weeknights, I simply serve this juicy and savory chicken with a starch (rice or roasted potatoes) and a vegetable (broccoli, green beans, or salad). But on a Sunday I’ll do mashed potatoes, a variety of other vegetables, and rolls. Just like a pair of nice blue jeans, Mustard Baked Chicken can be dressed up or down!

Hope you all have a blessed weekend!!