Pollo alla senape – Roasted chicken with mustard – and a bonus recipe

Today I am sharing a simple recipe for roasted chicken and an even simpler bonus recipe. Both will take your chicken to the next level!

Lately when I buy chicken I try to buy whole chickens. I find that chicken is usually cheaper than buying it in pieces, it is much more tasty when cooked on the bone, you get pieces you don’t normally get in packs, and you have better control on the bird size (which means you know if that breast is going to be dry or not).

Roasted chicken with mustard

Sometimes I break the chicken apart and sometimes I cook it all, and some other time I partially break it apart removing only the tights and leaving the rib cage and the wings on the bone. For this bird I took off the tights (I do that so that the bird cooks faster and the portions are more couple friendly) and I dressed it with a mustard and yogurt sauce before baking it in the oven.

And then I used some of the same whole chicken for a bonus recipe

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When you have a whole chicken it comes with all the gizzards and giblets. What should you do with it? As it turns out, I am a fan of offal and if I lived with other offal fans I would probably make liver pate’, however BF is not on the same page. So what should I do? A great solution is to use the offal to make a meat sauce and use it to dress pasta.

Despite not liking offal, BF went for seconds. I call that a seal of approval.

Pollo alla senape – Roasted chicken with mustard

Prep Time: 5 minutes

Cook Time: 1 hour

Yield: 2-3 Servings


  • 1 whole chicken tights removed
  • 1/4 cup mustard
  • 1/4 cup yogurt
  • salt


  1. Mix the mustard, yogurt and salt.
  2. Rub the mustard mixture all over the chicken between the skin and the meat.
  3. Place the chicken in an oven dish with a rack and cook in a 400F oven for about 1 hour (or until juices run clear).
  4. Serve hot.

Pasta con le rigaglie

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 1-2 Servings


  • 4 oz. short pasta (rotini or maccheroni)
  • offal of 1 chicken
  • 1 tbsp butter
  • 1/2 cup Marsala or other sweet wine
  • 1/4 cup grated pecorino


  1. Cook the pasta according to the box instructions.
  2. Meanwhile, dice the chicken offal. You will usually have a combination of liver, heart, kidney and lungs.
  3. Brown the butter and add in the diced offal. Deglaze with the Marsala and let cook for about 10 minutes. Add the grated pecorino and take off the heat.
  4. Use the offal sauce to dress the cooked pasta.
  5. Serve hot.

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5 Responses to Pollo alla senape – Roasted chicken with mustard – and a bonus recipe

  1. I may be clueless, but I’ve never heard of removing chicken “tights” before. Is that the thigh and leg parts?

  2. When I buy chicken I don’t get the gizzards and giblets anymore!! It always annoys me as those were some of my favorite parts!

  3. I can’t believe how simple your roasted chicken recipe is! Looks very juicy and delicious!

  4. federica says:

    O_O che bontà!!!

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