In a medium-sized bowl, mix together the Dijon mustard, whole grain mustard, pepper flakes, cumin, and smoked paprika, and mix well. Next, add honey, hot sauce, and minced garlic. Add a pinch of salt and a pinch of pepper.
Place the whole chicken in a roasting pan with a rack or a sheet pan with a rack. Pat the chicken dry with paper towels, and season with salt to taste.
Using a brush or your hands, generously coat the chicken with the honey mustard mixture, making sure to cover all sides evenly.
Take the chopped fresh herb mixture of thyme, sage, and rosemary, and put it into the chicken cavity.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear.
While the chicken is roasting, prepare your choice of couscous, black rice, or any other high-quality, non-processed grain according to the package instructions.
Once the chicken is done, remove it from the oven and let it rest for about 10 minutes before carving.
Serve the hot honey mustard roasted chicken and garnish with fresh herbs.
