Mustard Crusted Roast Chicken

Mustard Crusted Roast Chicken

  • prep
  • cook
  • 4 servings


  • 1/2 cup chopped Lindsay® Pimiento Stuffed Spanish Manzanilla Olives or Lindsay® Crafted Black Pitted Olives

  • 2 cloves garlic, minced

  • 1 teaspoon dried thyme leaves

  • 4 small bone-in chicken breast halves (about 2 pounds)

  • 1/4 cup Dijon or hot Dijon mustard

  • 1 tablespoon dry sherry

Cooking Directions

  1. Heat oven to 375°F.

  2. In a small bowl, combine olives, garlic and thyme; mix well.

  3. Spread mixture evenly under skin of chicken breasts, massaging with fingers to distribute olive mixture evenly.

  4. In another small bowl, combine mustard and sherry; mix well.

  5. Set aside 3 tablespoons of the mixture for dipping.

  6. Brush remaining mixture over chicken breasts; place in a shallow roasting pan.

  7. Bake 30 minutes or until internal temperature reaches 160°F, and juices run clear.

  8. Drizzle any juices from pan over chicken; serve with reserved mustard sauce.


  • Calories300
  • Fat16g
  • Protein33g
  • Cholesterol93mg
  • Total Carbs4g
  • Fiber1g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.