7 February, 2025
Mustard and Lime One Pot Chicken
Mustard and Lime One Pot Chicken –Tender , , flavorful, and oh-so-satisfying—this one-pot chicken wonder is perfect for a cozy family dinner or an easy weekend meal.
There’s something truly comforting about a Mustard and Lime One Pot whole chicken cooked low and slow. This dish is all about simplicity meeting bold flavor. The mustard and garlic come together to create a deeply savory, tangy marinade that slowly seeps into the chicken as it simmers to tender perfection. It’s one of those dishes that fills your kitchen with warmth—and pairs beautifully with a side of roasted veggies or even some crusty homemade bread.
The best part? It’s all made in one pot with minimal effort. Let the heat do the magic while you sit back and relax!
Few of the chicken recipes in my blog
Creamy Delicious Chicken Drumsticks
Stuffed Chicken Breast Idea
Chicken Shawarma
Spicy Masala Chicken
Ingredients
- 1 whole chicken (skin removed, cleaned)
- 5 tbsp olive oil
- 4 tbsp mustard paste
- 1 tbsp garlic paste
- 1 tbsp lime juice
- 1-2 tsp red chilli powder (depending on how hot you want)
- 1 tsp black pepper powder
- Salt, to taste
- Water (as needed)
Method
- Prep the Chicken
Start by patting the chicken dry. Rub olive oil and salt all over, massaging it in for about 5 minutes. This helps lock in moisture and brings out the flavor. - Mix the Marinade
In a bowl, whisk together mustard paste, garlic paste, lime juice, red chilli powder, and black pepper powder until smooth. - Marinate
Rub the marinade all over the chicken. Place the chicken in a large pot, cover it, and let it rest for at least 2 hours. If time allows, marinate overnight in the fridge for deeper flavor. - Cook Low and Slow
Pour enough water into the pot to cover half the chicken. Cover with a lid and cook on low heat for 30 minutes. - Flip and Finish Cooking
Gently turn the chicken over, cover again, and cook for another 30 minutes. The slow simmer helps keep the meat juicy while building rich flavor.
Serve
Once the chicken is cooked through and tender, remove from the pot and serve hot with its marinade. It pairs beautifully with roasted seasonal vegetables, herbed rice, or even warm dinner rolls.