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Mustard Nut Roasted Chicken

Mustard Nut Roasted Chicken

Time Involved
< 90 min
# of Ingredients
Skill Level
Whole Maple Leaf Prime Naturally® chicken, about 3 1/2 lbs (1.5 kg)
¼ cup (50mL) 
Each toasted pecans, cashews, walnuts and pumpkin seeds
¼ cup (50mL) 
Grainy mustard
Salt and pepper to taste
Lemon, cut into 6 wedges
Orange, cut into 6 wedges
Sprigs rosemary
Sprigs thyme
1 tbsp (15mL) 
Each chopped fresh rosemary and thyme leaves
2 tbsp (30mL) 

PREHEAT oven to 375˚F (190˚C)

PLACE pecans, cashews, walnuts and pumpkin seeds in a food processor and blend until coarsely chopped. Mix the nuts with grainy mustard and season with salt and pepper.

GENTLY pull the skin back from the chicken breast and leg by sliding your fingers under the skin, carefully loosening without tearing.

SPREAD the nut mixture under the skin of the breast and around the legs, and smooth to an even layer.

SEASON the cavity with salt and pepper to taste, and fill with lemon, orange, and herb sprigs. Tie the legs of the bird together with butcher’s twine.

PLACE the chicken in a small roasting pan surrounding it with the remaining lemon and orange, seasoning with salt and pepper. Spread butter on the outside of the chicken.

ROAST the chicken for 11/4 to 1 ½ hours or until meat has reached an internal temperature of 185°F(85°C), basting several times during the cooking process.

REMOVE the chicken to a platter; discard the citrus and herbs from the cavity but reserve the roasted citrus from the pan for garnish. Cover the chicken with foil and allow to rest for at least 5 minutes before serving.

TIP: Try using an inverted soupspoon to help make it easier to loosen the skin before adding the mustard nut Stuffing.

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