Description
This Divorce Chicken is a crispy, juicy, and deeply flavorful roasted chicken that’s perfect for any occasion. The combination of butter, garlic, Dijon mustard, and spices creates a rich, savory taste that makes this dish unforgettable. Serve it with your favorite sides for a comforting, delicious meal.
Ingredients
1 whole chicken (about 4–5 lbs)
3 tablespoons butter, softened
3 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon soy sauce
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon black pepper
1 lemon, halved
1 onion, quartered
Fresh herbs (thyme, rosemary, or parsley) for stuffing
Instructions
Preheat oven to 425°F (220°C). Pat the chicken dry and place it on a roasting rack in a baking dish. In a small bowl, mix butter, olive oil, garlic, Dijon mustard, soy sauce, smoked paprika, thyme, rosemary, onion powder, salt, and black pepper. Rub the mixture all over the chicken, including under the skin. Stuff the cavity with lemon halves, onion quarters, and fresh herbs. Tie the legs with kitchen twine (optional). Roast for 15 minutes at 425°F, then reduce heat to 375°F (190°C) and cook for about 1 hour, until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Let the chicken rest for 10 minutes before carving.
Notes
For extra crispy skin, broil the chicken for the last 3-5 minutes. Marinate the chicken overnight for even deeper flavor. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Divorce Chicken, crispy roasted chicken, flavorful baked chicken, juicy whole chicken