Mustard-roasted Chicken

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 cup dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped fresh italian parsley
• 2 tablespoons fresh thyme leaves
• 16 garlic cloves, peeled, crushed (yes, 16!)
• 2 whole chickens, rinsed, patted dry (just under 4 lbs each)
• 6 fresh rosemary sprigs
• 6 fresh sage sprigs

Recipe

• 1 whisk mustard, olive oil, parsley and thyme in small bowl to blend. stir in garlic.
• 2 spread mustard mixture generously inside cavities and over outside of chickens.
• 3 place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
• 4 let chickens stand at room temperature 30 minutes.
• 5 sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
• 6 preheat oven to 400°f spread any accumulated mustard marinade from dish over chickens. place rosemary and sage sprigs atop chickens.
• 7 roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
• 8 carve chickens and arrange on platter. spoon some of the pan juices over and serve.