Chicken with Roasted Garlic & Parsley Mustard Sauce

Toss baby spinach with the mustard sauce vinaigrette*, and divide among plates. Top with chicken. Garnish with tomatoes, if desired.
Serve with Roasted Garlic & Parsley mustard sauce from the jar.

*Mustard Sauce Vinaigrette
1 tbsp Mustard Sauce
1 tsp oil
½ tsp wine vinegar
Salt & pepper to taste
Mix together and use.

** Hot Tip: Try with these other flavours too!

Brandy Peppercorn Mustard Sauce
Spicy Tarragon Mustard Sauce
Balsamic Basil Mustard Sauce


  • 1 cup Roasted Garlic & Parsley Mustard Sauce
  • 6 tablespoons oil
  • 2 chickens halved, backbone removed
  • 4 cups baby spinach
  • 2 cups red & yellow cherry tomatoes, halved (optional)


  1. Mix Roasted Garlic & Parsley Mustard Sauce and oil.
  2. Add chicken and refrigerate at least 2 hours. Preheat oven to 350 F.
  3. Remove chicken from marinade, reserve marinade. Place chicken skin side up on a rimmed baking sheet.
  4. Roast chicken 55 minutes, basting occasionally with reserved marinade and pan drippings. Increase heat to 400 F.
  5. Roast chicken until skin is deep golden brown and juices run clear when the thickest part of thigh is pierced, about 15 minutes. Discard unused marinade.
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