Mustard-Thyme Roasted Chicken & Vegetables

Mustard-Thyme Roasted Chicken & Vegetables You’ll be amazed how delicious, comforting, and truly simple this one-pan meal is – and it’ll fill your entire house with the best aroma. By “butterfly-ing” the whole chicken, you save precious cooking time and ensure especially moist meat. The vegetables roasted in the pan catch the juices from the chicken for a perfect flavor boost.
  • tick Easy Entertaining
  • tick Chicken
  • tick Gluten Free
  • tick Dairy Free


  • 1 whole chicken (about 4-5 lbs), backbone removed
  • 2 tbsp unsalted butter, room temperature
  • 3 tbsp grainy mustard
  • 1 tbsp chopped fresh thyme
  • 1 1/2 tsp kosher salt
  • freshly ground pepper
  • 2 tbsp olive oil
  • 1 lb assorted vegetables, cut in 1” pieces (roasting potatoes, rutabaga, carrots, broccoli, etc)


Pre-heat oven to 425 degrees. In a small bowl, combine butter, mustard and thyme.

Remove the backbone from your chicken by cutting down either side of the bone with kitchen scissors (or have your butcher do this for you). Turn the bird breast side up and flatten by pressing between the breast with your palms.

Loosen the skin by gently sliding your fingers between the skin and the meat. Rub mustard–herb mixture beneath the skin. Drizzle the outside of the bird with 1 tbsp of olive, sprinkle with salt and pepper, and then rub the oil over the skin.

Combine roasting vegetables in a large bowl. Add remaining 1 tbsp of olive oil, salt, pepper and toss to coat. Spread vegetables in the bottom of a roasting pan. Place the butterflied chicken atop the vegetables. Roast for 45-50 minutes (stir vegetables half way through), until thigh meat registers 165 degrees on an instant read thermometer. Transfer chicken to a platter and allow to rest 10 minutes before serving. Keep vegetables warm in the turned-off oven.


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  • Suzanna Ice says:

    I was worried the mustard would be over-powering, but it mellowed nicely and paired well with the thyme. As always, everyone in my family loved it.