Mustard Roasted Chicken


Preparation info

  • Difficulty


  • Makes



Appears in

Real Irish Food

Real Irish Food

By David Bowers

Published 2014

  • About

Irish butcher shops are full of whole chickens, jointed chickens, breasts on the bone or off; any sort of part that you want is readily available. So I love an all-purpose chicken recipe that lets me take advantage of whatever pieces look plumpest and freshest—or are on sale for the best price. In Ireland, I make this mustard-baked chicken with a coarse, whole-grain mustard blended with whiskey that is readily available there, but it’s easily replicated. Use any mustard that you like, but something with a bit of a kick: Dijon, spicy brown, or any coarse- or whole-grain mustard. The whiskey is not strictly necessary but it adds a warm, almost meaty flavor in the background—it’s the Irish umami, whiskey, our fifth taste (after sweet, salty, sour, bitter) and the savor that we enjoy in all sorts of unlikely foods, whether it’s whipped cream, porridge, or marmalade. Or chicken, as here. I use parsley but this all-purpose recipe will readily accommodate any cut of chicken, any kind of mustard, and any herb (tarragon is especially good). Butter ties it all together, but a drizzle of cream would do the same job.


  • 4 chicken breasts (on the bone)
  • Salt and pepper
  • cup coarse-grain mustard
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons whiskey
  • 4 tablespoons butter (plus more for greasing)


  1. Preheat oven to 375 degrees F and butter a baking dish. Spread the chicken pieces out in the dish, just touching, and sprinkle it with salt and pepper.
  2. In a small dish, combine the mustard, whiskey, and parsley. Smear it all over the top of each piece of chicken and dot the chicken with the butter.
  3. Cover the dish tightly with foil and bake for about 30 minutes. Remove the foil and continue to cook for another 15 to 20 minutes, until the chicken is browned and tender. (Cooking times may vary depending on what pieces of chicken you use.)