Tangy Mustard-Herb Roasted Chicken

Tangy Mustard-Herb Roasted Chicken

By: Schwartz UK

Juicy, golden chicken breasts coated in a zesty yellow mustard and herb glaze, then oven‑roasted until perfectly tender. This simple midweek recipe brings together the gentle tang of classic yellow mustard with fragrant dried herbs.

Recipe Info

  • Prep Time:

    10m

  • Cook Time:

    45m

  • Servings:

    6

  • User Rating:

Ingredients

  • 2 kilograms chicken breast fillets
  • 80 mililitres French's® Classic Yellow Mustard
  • 2 tablespoon olive oil
  • 1 teaspoon Schwartz® Garlic Granules
  • 1 teaspoon Schwartz® Thyme
  • 1/2 teaspoon Schwartz® Paprika
  • 1/2 teaspoon Schwartz® Tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon Schwartz® Ground Black Pepper

Nutrition Information

(per serving)

Juicy, golden chicken breasts coated in a zesty yellow mustard and herb glaze, then oven‑roasted until perfectly tender. This simple midweek recipe brings together the gentle tang of classic yellow mustard with fragrant dried herbs.

Key products

A clear plastic jar of Schwartz Thyme 11G is presented in a studio shot against a plain white background.
A spatchcocked chicken, beautifully roasted with lemon and seasoned with Schwartz Thyme 11 G, is presented in a cast-iron skillet on a wooden table.

Dried Thyme

£2.30

A clear plastic jar of Schwartz Rosemary, 18G, is shown against a white background, with a green and black lid.

Rosemary

£2.30

A clear glass Schwartz Minced Garlic 46G Jar with a green and black lid filled with dried garlic pieces and featuring a label with two garlic cloves.
A yellow bowl filled with white rice is topped with a hearty portion of chili con carne, guacamole, and tortilla chips, with a fork resting in the dish.

Minced Garlic

£2.30

Instructions

Instructions

  1. Heat oven to 190°C / 375°F / 170°C Fan / Gas Mark 5. Place chicken on baking tray (line with cooking foil if desired for easy clean-up).
  2. Mix mustard with remaining ingredients. Generously brush mixture on chicken pieces.
  3. Bake chicken about 20 minutes, until internal temperature of 74°C.

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