Mustard baked chicken

Mustard baked chicken

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
30g butter, softened
2 tablespoons dijon mustard
1 teaspoon caster sugar
1 teaspoon paprika
1/2 lemon
1 chicken, about 1.35 kg
freshly ground black pepper
watercress, to garnish


  1. Heat the oven to 200°C.
  2. Put the butter, mustard, sugar and paprika in a small bowl. Juice the ½ lemon, add to the bowl and mix to a smooth paste.
  3. Joint the chicken into 8 pieces. Arrange the pieces skin side down in a shallow roasting tin.
  4. Spread half of the mustard paste over the chicken pieces. Season well with salt and pepper and bake in the oven for 15 minutes.
  5. Turn the chicken pieces over to skin side up, spread with the remaining mustard paste and sprinkle with pepper. Bake for 15–20 minutes, or until the chicken is cooked through. To check that the chicken is cooked, remove the pieces to a plate and cut down to the bone on the non-skin side; the juices should run clear. Meanwhile, wash and pick over the watercress.
  6. Trim the chicken joints, and if the skin is not dark brown and crisp, heat the grill to its highest setting. Grill until you reach the desired colour; the skin can become quite dark.
  7. Arrange the chicken pieces on a serving dish. Pour over any pan juices and garnish with sprigs of watercress.


  • Smoked paprika baked chicken: Use smoked paprika in place of the sweet paprika, and replace the mustard with ½ finely chopped red chilli.

    Spiced baked chicken: Replace the mustard, paprika, sugar and lemon juice with 1 tablespoon garam masala and 1 crushed garlic clove.

    Mustard and herb baked chicken: Use English mustard in place of the Dijon. Omit the paprika, replace the sugar with brown sugar or clear honey and add 1 tablespoon finely chopped parsley.
Leiths School of food and wine
cookery course
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