One pan wonders are a family favorite and this Whole Roasted Mustard Chicken with Roasted Veggies is a go-to for cozy nights. Cabbage, onion and butternut squash base and a flavorful mustard marinade will have the whole family going back for seconds. If you’re looking for a time-saver-tip, cut your veggies the day before (or the morning of!) and seal in a stasher bag or your favorite food containers. Get home after a long day of work, school, social activities, etc. and it makes quick work out of dinner. This easy one pan wonder is not lacking in flavor or seasonal ingredients. Got to love a simple meal that makes you feel like real bonafide chef!
The grocery list.
Olive oil — It’s hard to have a any kind of recipe without basics like olive oil, salt and pepper!
Kosher salt — Kosher salt is layered into this recipe, tossed with the veggies and
Black pepper — The seasoning on this recipes is light, just some simple salt and pepper because the tart and tang from the mustard and balsamic brings plenty of flavor.
Whole grain mustard — I love the texture the whole grain mustard adds to this marinade.
Balsamic vinegar — Vinegar brings a level of tang to the overall recipe.
Honey — A touch of sweetness to balance out the tart and tang and to elevate the sweetness of the roasted veggies.
Dijon mustard — Dijon mustard is the perfect balance of tartness for this crispy golden chicken.
Red pepper flakes — Red pepper flakes are my absolute favorite for adding a little bit of a kick. It’s subtle but if you have a hard time with spice, simply omit this!
Flaky salt — This kind of salt is the most amazing finishing salt that brightens the dish as well as adds a pop of texture.
Red cabbage — Cabbage is an amazingly hearty vegetable perfect for long roasts in the oven. Green cabbage can be substituted here just be sure to cut the cabbage into thick steaks.
Butternut squash — A delicious fall vegetable that has a touch of sweetness once roasted.
Sweet onion — Exactly as it’s name ensues, sweet onion is slightly sweet. When roasted, the sweetness shines and it balances out the brightness of the vinegar and the tartness of the mustard in the basting marinade for the chicken.
Garlic — This bulb of garlic sits nestled into the veggies, once roasted the garlic is tender and has a subtle flavor versus the bite of raw garlic.
Fresh thyme — Fresh is always best, fresh herbs just POP better than dried but if all you have is dried in your cabinet for ease, simple use half the recipes recommends.
Salted butter — Salted butter is king in our house, unsalted is just fine as a substitute or you can also simply drizzle the chicken with more olive oil. The addition of fat will help with crisping and browning the skin on the chicken.
The Whole Roasted Mustard Chicken preparation.
First, preheat the oven to 450°F. Get all the veggies prepped. Start by cutting the red cabbage into large steaks. These should be about 2-3 inches thick to allow for the length of roasting time. Peel the butternut squash with a high-quality vegetable peeler. Scoop the seeds out of the butternut squash and cut into large chunks. Lastly, peel the onion of its outer paper and cut into large quarters.
Layer the veggies at the bottom of a large cast iron pan, drizzle with olive oil and toss with salt. Season the chicken with salt, pepper and fresh time. Cover the chicken with pats of salted butter and place the chicken on top of the veggies. Place the entire pan in the oven and don’t forget to reduce the oven temperature to 400°F. Roast for 60-75 minutes until the skin of the chicken is golden and crispy and the internal temp is 165°F.
In a small bowl whisk the whole grain mustard, balsamic vinegar, honey and dijon mustard. After 45-50 minutes, remove the pan from the oven and baste with half of the mustard balsamic mixture. Repeat this once more at the 60 minute mark.
Once the chicken has reached 165°F, remove the pan from the oven. Place the chicken on a cutting board and cover with foil for 15 minutes to rest. Toss the veggies and season with a sprinkle of flaky salt.
Perfect for meal-prep or busy weeknights.
The cook time for this Whole Roasted Mustard Chicken dish is the longest part of this amazing meal. The prep is simple and it’s mostly passive time waiting! If you want to make this dish even easier, prep your veggies either the day before or the morning of. Store the veggies in an airtight container, or a stasher bag. When you’re ready to cook, follow the steps and you’ll have dinner in under 90 minutes. This dish can be made to either feed the family the day you make it or perfect for meal-prep. Simply make the dish and portion it out for flavorful prepped lunch for the week.
Looking for more one pan wonder meals?
Here are a few to try:
Lastly, if you make this Whole Roasted Mustard Chicken with Roasted Veggies recipe, be sure to leave a comment! Above all, I love to hear from ya’ll and do my best to respond to every comment. And of course, if you do make this recipe, don’t forget to snap a pic and tag me on Instagram! Looking through the photos of your dayyyummm good recreations is my favorite!
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- 1 small red cabbage, quartered
- 1 small butternut squash, peeled & cubed
- 1 sweet onion, quartered
- 2 tablespoons olive oil
- 1 bulb garlic
- 2 tablespoons kosher salt, divided
- 1 whole ButcherBox chicken
- 1 teaspoon fresh black pepper
- 1 teaspoon fresh thyme
- 2 tablespoons salted butter
- 2 tablespoons whole grain mustard
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon red pepper flakes
- pinch of flaky salt
- Preheat the oven to 450*F.
- While the oven preheats, prepare the ingredients. Cut up the cabbage into large steaks, peel and cube the butternut squash and quarter the onion. Place all the veggies in the bottom of a 12" cast iron pan, drizzle with olive oil and toss. Cut the top of a garlic bulb off and place in with the veggies to roast. Sprinkle the veggies with 1 tablespoon of salt.
- To prepare the chicken, truss the legs with cooking twine. Sprinkle with the remaining 1 tablespoon of salt, pepper and fresh thyme. Place the chicken on top of the veggies and top with the pats of salted butter.
- Place the entire pan into the oven and reduce the oven temperature to 400°F.
- Roast for 60-75 Minutes** until the skin of the chicken is golden and the internal temperature reaches 165°F.
- In a small bowl whisk the whole grain mustard, balsamic vinegar, honey and dijon mustard. After 45-50 minutes, remove the pan from the oven and baste with half of the mustard balsamic mixture. Repeat this once more at the 60 minute mark.
- Once the chicken has reached 165°F, remove the pan from the oven. Place the chicken on a cutting board and cover with foil for 15 minutes to rest. Toss the veggies and season with a sprinkle of flaky salt.
**The time will vary depending on the size of your chicken. Always cook to internal temperature versus time to ensure the chicken is cooked to a safe temperature. PRO TIP: invest in a meat thermometer to know vs. guessing! A guaranteed amazing bite of food every time!
Nutrition Information: Serves 8 / 696 cals / 41g F / 38g C / 46g P