Recipe by Sandi (From CA)
I drooled on the page of the book I found this recipe in. That was a positive indication that I needed to make this dish. ;o) All Hail the Poultry! The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. Time estimate doesn't include the 4+ hour marination, but DOES include the subsequent 1 hour marination period. Serve with roasted potatoes, sautéed spinach or rubber tires. It's all good.
Top Review by greksgirl
This is great, I've also tried it with a cut up chicken but it didn't get as crispy. Last time I tried it with a beer can roaster stand but didn't arrange it right so the breast was not as crisp, I will arrange it better next time. I also use a large zip lock bag instead of a bowl, just don't let the squimish see it in the fridge.
- 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
Directions See How It's Made
- Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
- Spread mustard mixture generously inside cavities and over outside of chickens.
- Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
- Let chickens stand at room temperature 30 minutes.
- Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
- Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
- 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.
- Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.