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Mustard Baked Chicken

Prep time 10 mins
Chill time 30 mins
Bake time 50 mins
Stand time 15 mins
Yield Makes 8 servings


  • 1 (4-lb.) whole chicken
  • 1 tablespoon paprika
  • 1 1/2 teaspoons dry mustard
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil

How to Make It

  1. Remove giblets and neck, and rinse chicken with cold water; pat dry. Place chicken in a large zip-top plastic freezer bag. Stir together paprika and next 5 ingredients until well blended; rub over chicken, coating evenly. Seal and chill at least 30 minutes or up to 8 hours, turning occasionally. Remove from marinade, discarding marinade. Place chicken in a roasting pan.

  2. Bake at 425° for 50 minutes or until a meat thermometer inserted in thickest portion registers 170°. Let stand, covered, 15 minutes before slicing.