Garlic Herb Dijon Whole Roasted Chicken
Whole roasted chicken with a garlic herb Dijon marinade made with fresh herbs, olive oil, and mustard. Includes smoker and oven directions for perfectly juicy, evenly cooked chicken every time.
Equipment
- Meat Thermometer Use a probe thermometer to monitor the internal temp in real-time.
- Blender/Immersion Blender Essential for emulsifying the oil and mustard into a thick marinade.
- Cast Iron Skillet or Sheet Pan For the oven method, a wire rack over a sheet pan is best for airflow.
Ingredients
- 1 whole chicken 4–5 pounds, spatchcocked
- 1 tsp dried basil
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried parsley
- 3 cloves garlic
- 2 tsp salt
- ½ tsp black pepper
- ½ cup rice wine vinegar
- ¼ cup Dijon mustard or yellow mustard
- ½ cup olive oil
Instructions
- Spatchcock the chicken by removing the backbone and flattening it.
- In a blender, food processor, or with an immersion blender, combine all marinade ingredients. Blend until smooth and emulsified.
- Rub marinade thoroughly over the chicken (including under the skin if possible).
- Marinate at least 2 hours, preferably overnight.
Smoker Method
- Preheat smoker to 325°F.
- Cook until internal temperature reaches 125°F.
- Increase smoker temperature to 375°F.
- Continue cooking until internal temperature reaches 163°F.
- Remove and rest until it reaches 165°F.
Oven Method
- Preheat oven to 375°F.
- Roast 40–50 minutes until internal temperature reaches 160–163°F.
- Broil briefly for crisp skin if desired.
- Remove and rest until it reaches 165°F.
Notes
Why Pull at 163°F?
Chicken continues cooking after removal from heat. If you wait until it hits 165°F inside the oven or smoker, it will overshoot and dry out. Pulling at 163°F gives you:- Juicy breast meat
- Fully cooked thighs
- No dryness