Sunday-Style Honey Mustard Roast Chicken with Root Vegetables

Hi there, food lover! 👋 Ready to bring the comforting rhythm of a slow, unhurried Sunday right into your kitchen?

There is something almost sacred about a Sunday-style roast. It’s more than just a meal—it’s a pause in the week, a moment when time slows, aromas drift gently through the house, and everyone seems to wander a little closer to the kitchen. This Sunday-Style Honey Mustard Roast Chicken with Root Vegetables is inspired by those timeless traditions, when a single roasting pan could feed a family and warm a home from the inside out.

This dish celebrates simplicity done well. A whole chicken, rubbed lovingly with honey, mustard, butter, and herbs, roasts slowly until the skin turns beautifully golden and crisp. Beneath it, humble root vegetables soak up every savory drip, transforming into tender, caramelized bites full of deep, earthy flavor. The honey mustard glaze adds a gentle sweetness balanced by tangy mustard, creating a roast that feels both familiar and just a little special.

Perfect for Sunday dinners, holiday tables, or any day you want to cook with intention, this recipe rewards patience and care. It doesn’t ask for fancy tools or complicated techniques—just good ingredients, steady heat, and the joy of sharing food made with love. So pour yourself something warm, preheat the oven, and let’s create a roast that feels like a tradition waiting to be passed down.

Ingredients

For the Roast Chicken:

• 1 whole chicken (4–5 lbs), giblets removed
• 3 tablespoons unsalted butter, softened
• 3 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• 3 tablespoons honey
• 4 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon paprika
• 1 lemon, halved

For the Root Vegetables:

• 3 medium carrots, peeled and cut into chunks
• 2 parsnips, peeled and cut into chunks
• 1 large onion, cut into wedges
• 1 lb baby potatoes or Yukon Gold potatoes, halved
• 2 tablespoons olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme

Optional Additions:

• 1 small head of garlic, halved crosswise
• Fresh rosemary or thyme sprigs
• Chopped fresh parsley for garnish

Step-by-Step Directions

1. Preheat your oven to 375°F (190°C). Choose a large roasting pan or deep baking dish that will comfortably hold the chicken and vegetables without overcrowding. Lightly oil the pan and set it aside.
2. Pat the chicken completely dry with paper towels. This step is essential for achieving beautifully crisp skin. Place the chicken on a cutting board and season the cavity generously with salt and pepper. Stuff the cavity with the lemon halves and a few herb sprigs if using.
3. In a small bowl, combine the softened butter, Dijon mustard, whole-grain mustard, honey, minced garlic, salt, pepper, thyme, rosemary, and paprika. Stir until smooth and well blended. This fragrant mixture will become the signature glaze of your roast.
4. Gently loosen the skin over the chicken breast using your fingers, being careful not to tear it. Spread a portion of the honey mustard butter directly under the skin, rubbing it evenly over the breast meat. Rub the remaining mixture all over the outside of the chicken, coating it generously.
5. In a separate bowl, toss the carrots, parsnips, potatoes, and onion wedges with olive oil, salt, pepper, and thyme until evenly coated. Spread the vegetables across the bottom of the prepared roasting pan. Add the halved garlic head if using.
6. Place the chicken breast-side up on top of the vegetables. The juices from the chicken will baste the vegetables as everything roasts together, creating layers of flavor without extra effort.
7. Transfer the pan to the preheated oven and roast uncovered for 1 hour and 15–30 minutes, depending on the size of your chicken. Halfway through roasting, gently baste the chicken with pan juices and stir the vegetables for even browning.
8. The chicken is done when the skin is deeply golden and a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The vegetables should be tender and caramelized around the edges.
9. Once fully cooked, remove the roasting pan from the oven and tent the chicken loosely with foil. Let it rest for 15 minutes. This resting period allows the juices to redistribute, ensuring moist, flavorful meat.
10. Transfer the chicken to a serving platter and arrange the roasted root vegetables around it. Spoon a little of the pan juices over everything for extra richness. Garnish with fresh parsley or herbs if desired. Serve warm and enjoy the quiet satisfaction of a meal well made.

Nutritional Information

This Sunday-style roast offers a nourishing balance of protein, wholesome vegetables, and natural sweetness from honey. Roasting brings out the best in each ingredient, creating a meal that is hearty yet grounded in simple, real foods.

⏰ Prep Time: 25 minutes
🔥 Roasting Time: 1 hour 30 minutes
⏳ Total Time: 1 hour 55 minutes
⚡ Calories per serving: ~540
🍽️ Servings: 4–6

Rich in protein, fiber, and essential vitamins, this dish is both satisfying and sustaining. Leftovers are a gift—perfect for sandwiches, soups, or reheated plates that taste just as comforting the next day.

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Bon appétit and happy cooking!