Golden, sticky and beautifully savoury, this Black Garlic Mustard & Honey Roast Chicken brings a gourmet twist to a comforting classic. Our Noosa Black Garlic Mustard combines with honey, fresh thyme and lemon to create a luscious glaze with gentle mustard warmth and rich black garlic umami.
Sweet roasted grapes and caramelised shallots add unexpected bursts of flavour, while the chicken develops a beautifully golden, glossy finish.
An elegant one-pan dish that's equally perfect for a relaxed family dinner or effortless weekend entertaining.
Serves: 4
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Ingredients
For the Chicken
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4 large chicken thigh cutlets, bone-in and skin-on, approximately 1 kg
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1 tbsp extra virgin olive oil
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½ tsp sea salt
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½ tsp freshly ground black pepper
For the Black Garlic Mustard Glaze
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3 tbsp Noosa Black Garlic Mustard
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2 tbsp honey
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1 tbsp extra virgin olive oil
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1 tbsp fresh lemon juice
For the Roasted Grapes & Shallots
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6 small shallots, peeled and halved
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200 g red seedless grapes
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4 sprigs fresh thyme
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1 sprig fresh rosemary
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1 lemon, cut into wedges
Method
Step 1: Prepare the Chicken
Preheat the oven to 200°C (180°C fan-forced).
Pat the chicken thigh cutlets dry with paper towel. Drizzle with the olive oil and season evenly with sea salt and freshly ground black pepper.
Step 2: Make the Black Garlic Mustard Glaze
In a small bowl, whisk together the Noosa Black Garlic Mustard, honey, extra virgin olive oil and fresh lemon juice until smooth and well combined.
The glaze should have a glossy consistency that can be easily brushed over the chicken.
Step 3: Prepare the Roasting Dish
Arrange the shallots, grapes, thyme, rosemary and lemon wedges in a large roasting dish.
Place the chicken cutlets skin-side up among the ingredients, leaving a little space between each piece to allow the skin to brown.
Step 4: Roast the Chicken
Transfer the roasting dish to the oven and cook for 25 minutes, until the chicken skin begins to turn golden and the shallots start to soften.
The grapes will begin to blister and release their natural sweetness into the roasting juices.
Step 5: Add the Black Garlic Mustard Glaze
Remove the roasting dish from the oven and brush the chicken generously with the Black Garlic Mustard Glaze.
Return to the oven for another 20–25 minutes, brushing once more during cooking.
The chicken should develop a beautifully golden, sticky glaze and reach an internal temperature of at least 75°C.
If the glaze begins to darken too quickly, loosely cover the chicken with foil for the remaining cooking time.
Step 6: Rest and Serve
Remove the chicken from the oven and allow it to rest for 5 minutes.
Spoon the roasted grapes, caramelised shallots and delicious pan juices around the chicken.
Finish with a scattering of fresh thyme leaves and serve with the roasted lemon wedges.
Noosa Black Garlic Tip
For an extra layer of black garlic flavour, whisk an additional teaspoon of Noosa Black Garlic Mustard into the warm roasting juices just before serving.
The roasted grapes create a beautiful natural sweetness, but can be replaced with sliced fresh figs when in season.
Serve with creamy mashed potatoes, crispy roast potatoes or steamed green beans to soak up the delicious glaze.
Why We Love This Recipe
Our Noosa Black Garlic Mustard transforms a simple roast chicken into something truly special.
Its creamy Dijon-style character brings gentle warmth and subtle acidity, while the aged black garlic adds a rich savoury depth that complements the sweetness of the honey and roasted grapes.
With minimal preparation and just one roasting dish, this is the kind of recipe that delivers maximum flavour without spending hours in the kitchen.
Products Used:
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Noosa Black Garlic Mustard