Name: Honey-Mustard Soy-Glazed Roast Chicken with Carrot Top Chimichurri
Prep time: 15 min
Cook time: 60 min
Total time: 105 min
Yield: 4
Ingredients: 1 3 1/2- to 4-pound chicken, rinsed and patted dry; 2 ½ tsp kosher salt, plus more for seasoning; ¼ cup Dijon mustard; ¼ cup soy sauce; 1 cup lightly packed carrot top greens, finely chopped; ¼ cup red wine vinegar; 2 tsp finely chopped oregano; 1 tsp finely grated lime zest; 1 small garlic clove, minced; ½ tsp crushed red pepper; ¼–2 cups extra-virgin olive oil, 1/4 cup plus 2 tablespoons

Honey-Mustard Soy-Glazed Roast Chicken with Carrot Top Chimichurri

This roast chicken gets a savory-sweet glaze from Dijon mustard and soy sauce, then is served with a bright, herby chimichurri made from carrot tops, red wine vinegar, and lime zest.

Prep15 min

Cook1h

Total1h 45m

DifficultyMedium

Servings4

This recipe takes a whole chicken and seasons it simply with salt before a long, uncovered chill in the fridge. The dry skin helps it crisp up beautifully in a very hot oven.

Halfway through roasting, the chicken gets a glossy coat of mustard and soy sauce, which caramelizes into a sticky, flavorful crust. The accompanying chimichurri uses often-discarded carrot tops, turning them into a zesty, herbaceous sauce that cuts through the richness of the meat.

Method

Season the chicken inside and out with the 2 1/2 teaspoons of salt. Tie the legs together with kitchen string if desired. Place the chicken uncovered on a plate or tray and refrigerate for at least 5 hours or overnight. Before roasting, let it come to room temperature (about 30 minutes out of the fridge).
Preheat the oven to 500°F. Place the chicken in a small roasting pan or a large ovenproof skillet. Roast for 30 minutes, until lightly browned.
In a small bowl, whisk together the Dijon mustard and soy sauce. After the first 30 minutes, spoon this glaze all over the chicken. Return to the oven and roast for another 20 to 30 minutes, until an instant-read thermometer inserted into the inner thigh registers 162°F.
Transfer the chicken to a carving board and let it rest for 10 minutes.
Meanwhile, in a small bowl, combine the finely chopped carrot top greens, red wine vinegar, oregano, lime zest, minced garlic, and crushed red pepper. Gradually whisk in the olive oil until well blended. Season with a pinch of salt. Set the chimichurri aside.
Carve the chicken: remove the legs and wings, then slice the breast meat thickly against the grain. Arrange the pieces on a platter and serve with the carrot top chimichurri on the side.

💡 Tips

For extra crispiness, pat the chicken dry again before refrigerating.
If you don't have carrot tops, substitute fresh parsley or cilantro.
Let the chicken rest at least 10 minutes before carving to keep the juices inside.

Inspired by a recipe from Food & Wine

Honey-Mustard Soy-Glazed Roast Chicken with Carrot Top Chimichurri

Ingredients

Method

💡 Tips

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