Roast Chicken

Recipe by MahnaMahna
READY IN: 2hrs 30mins




  • Preheat oven to 375° .
  • Finely chop the leaves of one sprig rosemary and one clove garlic.
  • In a small bowl, combine mustard, chopped rosemary, and chopped garlic; set aside.
  • Rub each chicken inside and out with half a lemon. Place a lemon half in each cavity.
  • Add to the cavity of each chicken a stalk of celery, two onion quarters, a sprig of rosemary, and a clove of garlic.
  • Rub chickens all over with mustard mixture, and season with salt and pepper.
  • Place on a rack in a large roasting pan.
  • Sprinkle all over with wine. Pour remaining wine into roasting pan.
  • Bake, basting about every 15 minutes, until juices run clear, 1 1/2 to 1 3/4 hours.
  • Add water or wine as additional basting juices are needed.
  • Remove from oven, transfer chickens to a platter, and let stand 10 minutes.
  • Meanwhile, remove rack from roasting pan and place pan on top of stove over medium heat.
  • Cook until liquid is slightly reduced, about 5 minutes. Pour reduced liquid over chickens, or serve on the side.