Mustard-Roasted Chicken

Recipe by Sandi From CA
READY IN: 2hrs 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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