François de MélogueMain CoursePoultryProvencal RecipesTaste

How to Make the Easiest Roast Chicken in Mustard Sauce

This 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.

3 ingredient Roast Chicken in Mustard Sauce

Roast Chicken in a Mustard Sauce

Chef François de Mélogue
An easy and delicious roasted chicken covered in mustard sauce. This recipe requires very minimal prep only one minute!
Prep Time 1 minute
Cook Time 49 minutes
Total Time 50 minutes
Course Main Course, Main Dish
Cuisine French, Provencal
Servings 4 People


  • 2 cups White Mountain Bulgarian Yoghurt or equivalent
  • 2 tbsp Dijon Mustard
  • 4 Chicken Legs about 1 pound (1/2 kg)


  • 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.
Keyword Main Course, Roast Chicken
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
Picnic Fare Roast Chicken Picnic
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
Roast Chicken Mediterranean Twist with colatura di alici
Chicken Fricassé à la Provencal
You can serve this dish with couscous, potatoes, or even 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
Chicken Fricassée à la Provencal
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
Thanksgiving Roast Chicken Rosé Mirabeau Wine
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
Spring Dinner Menu Chicken Morels and Asparagus

Please share this with friends and family.

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 Information
Affiliate 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.
Previous post

Our Top Picks for Bed and Breakfasts in Provence

Next post

Visit Carrières des Lumières in 2023 for the Dutch Masters

Chef François de Mélogue

François de Mélogue grew up in a very French household in Chicago. His earliest attempts at cookery began with the filleting of his sister’s goldfish at age two and a braised rabbit dish made with his pet rabbits by age seven. He eventually stopped cooking his pets and went to the highly esteemed New England Culinary Institute, where he graduated top of his class in 1985.

Chef François has over 30 years of cross-cultural culinary experience and brings an impressive culinary history and a unique Mediterranean cooking style. After graduating top of his class from the notable New England Culinary Institute, Chef François began his career in a number of highly acclaimed kitchens across the country, including Chef Louis Szathmary’s restaurant The Bakery in Chicago, Old Drovers Inn, a Relais and Chateaux property in New York and Joel Robuchon Gastronomie restaurant in Paris, before opening award-winning restaurant Pili Pili in his hometown of Chicago, rated in the Top Ten new restaurants in the World by Food and Wine magazine in 2003.

Chef François resides in St Albans, Vermont with his wife Lisa and ten-year-old son Beaumont, who has proclaimed himself the family saucier. Chef François' latest publication French Cooking for Beginners: 75+ Classic Recipes to Cook Like a Parisian takes you on a culinary journey well beyond the streets of Paris. Francois is a professional photographer specializing in food/product photography, real estate photography and shooting rural landscapes of Vermont and France. Explore his work on

Take a look at his website Simple French Cooking filled with delicious recipes and beautiful photos. Also follow Francois on Medium for more tempting dishes Pistou and Pastis.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.