How to Make the Easiest Roast Chicken in Mustard Sauce
François de Mélogue · Main Course · Poultry · Provencal Recipes · TasteThis recipe for Roast Chicken in a Mustard Sauce is quite honestly the definition of simple French cooking, there are only three (3) ingredients, and it takes under a minute to prepare the marinade. The idea for the recipe comes from the late Lydia Marshall’s book A Passion for My Provence: Home Cooking from the South of France. I simplified her already easy recipe, using only three (3) ingredients: chicken, yoghurt, and mustard. The taste is so incredible that you will swear the dish was more complicated. However, the recipe is so simple I pulled it together the other morning before heading out to a photo shoot. Continue reading here for my original article and a word about yogurt.

Roast Chicken in a Mustard Sauce
An easy and delicious roasted chicken covered in mustard sauce. This recipe requires very minimal prep only one minute!
Ingredients
- 2 cups White Mountain Bulgarian Yogurt or equivalent
- 2 tbsp Dijon mustard
- 4 chicken legs about 1 pound (1/2 kg)
Instructions
- Mix the yoghurt and mustard in a large bowl. Add the chicken and coat well. Refrigerate all day.
- Preheat the oven to 400°F (200°C).
- Lay chicken on a rimmed cookie sheet lined with a silpat (silicone baking sheet). Pop into the oven and cook until lightly brown and the chicken is fully cooked. The roasting will take about 45 to 60 minutes, depending on the size of your chicken legs.
- Transfer chicken to a serving dish. Scrap any remaining yoghurt from the roasting pan and put it into a blender. The yoghurt will look curdled, which is ok. If the yoghurt seems dry, add a touch of water to return it to a liquid. Pour sauce over the chicken and serve.
Tried this recipe?Let us know how it was!
Additional Chicken Recipes:
Roast Chicken for a Picnic
A delicious roast chicken best served with a glass (or can) of wine at your evening picnic!
Check out this recipe
Roasted Chicken with Colatura di Alici
This incredible roasted chicken recipe pairs exquisitely with a chilled glass of wine and fresh greens. With a Mediterranean flair, this dish is sure to impress!
Check out this recipe
Chicken Fricassé à la Provencal
You can serve this dish with couscous, potatoes, or plain rice. It's great with a little bit of spice to heat your mouth. Traditionally, we use Piment d'Espelette in France, but any good chilli pepper sauce will work.
Check out this recipe
Roast Chicken with Rosé Cranberry Sauce
While the chicken is roasting, enjoy some cocktail and nibbles with your guests. Make sure to leave enough time to rest the bird after it comes out of the oven. Make the cranberry sauce in advance; it goes well with chicken.
Check out this recipe
Chicken with morels and asparagus (Poulet aux morilles et asperges)
Wild mushrooms are best in the autumn and morels in the spring. Asparagus is one of my favourite ingredients in the springtime. This recipe makes the most of both using a fricassee method, which is (roughly) a combination of a sauté and a stew. You can use white or green asparagus, but make sure that they are not the thin varieties (including wild asparagus) as they will be lost in the dish. As an option, you can add potatoes as well.
Check out this recipe
Legal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
My Chicken Ispahan Recipe – Inspired by Pierre Hermé’s French Pastry
May 26, 2025
It may seem strange, but I am not a café au lait fan. However, a hot chocolate (chocolat chaud) in Paris with a beautiful pastry called an Ispahan – now that is a magical French experience. Pierre Hermé created the dessert for Ladurée, the finest purveyor of macarons in Paris ...
Maussane-les-Alpilles: A Friendly Hotel-Restaurant with Excellent Food
May 23, 2025
“We love our clients and treat them like honoured guests.” These are the words of Marielle Fabregoul of l’Oustaloun, a charming hotel-restaurant in Maussane-les-Alpilles. She and her husband Thierry share a passion for customer service, which shows. A Local Institution L’Oustaloun has long been an institution in Maussane. It began ...
Authentic French Cream Potato Soup For Your Next Dinner Party
May 19, 2025
Potage Parmentier is an easy French cream potato soup that makes a delicious first course. The ingredients are only a few: potatoes, leeks, salt, water, and a little cream. Considering the ingredients, this is most likely a peasant soup, but these days, it is served in some very nice restaurants ...
Tarte aux Citron a Lemon Recipe from the French Riviera
May 16, 2025
It is possible that lemon tarts were created to tempt the resolve of non-dessert eaters. The irresistible recipe below combines tart citrus and sweet lemony cream. While bakers worldwide craft fabulous lemon tarts, we wanted to showcase this tarte aux citron from Nice. This dessert is la Tarta al Limoun ...
No Comment