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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 6 |
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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. Ingredients:
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:
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.
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