Categories: Chicken
Ingredients
- 1 whole roaster chicken, 5 to 7 pounds, giblets removed, rinsed and dried well
- 1 tablespoon olive oil
- 2 teaspoon Dijon mustard
- 1 clove garlic, finely minced
- 1 teaspoon onion, finely minced
- 1 teaspoon Herbs de Provence
- 1/4 teaspoon poultry seasoning (optional)
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
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Preheat your oven to 450 degrees. Place the dried chicken in a large roasting pan.
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In a small bowl, combine the remaining ingredients. Gently slide a spoon between the breast meat and the skin to separate the two. Do this on each side. Then using about 1 or 2 teaspoons per side, put some of the mixture under the breast skin and rub it around (this is totally optional). Use the remaining mixture to rub all over the rest of the bird. Also optional, you can tuck the wings under the bird so that the tips don’t burn and tie up the legs with some kitchen twine to cook more evenly (trust me…it’ll be just as wonderful if you skip that step)!
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t the chicken in the oven and reduce the temperature to 375 degrees. Cook about 20 minutes per pound. For a 6 to 6.5 pound chicken, roast for about 2 hours. To test doneness, I’m terrible about using a meat thermometer. I just grab the end of the leg, wiggle it a bit and if it wiggles…it’s done. That’s how technically savy I am!
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When the chicken is done, remove it from the oven and allow it to sit for at least 15 to 20 minutes. Trust me…waiting even a bit longer is better. The chicken will be moist and it will be so much easier to carve.