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Categories:Viewed: 83 - Published at: a year ago
Ingredients
- 14 cup Dijon mustard
- 1 tablespoon virgin olive oil
- 2 garlic cloves, minced
- 8 anchovies packed in oil, minced (olive oil-packed )
- 12 teaspoon fresh ground pepper
- 4 lbs whole chickens, roaster preferred
Method
- Heat the oven to 350 degrees.
- In a small bowl, combine the mustard, oil, garlic, anchovies and pepper.
- Mash with a fork to form a paste.
- Pat the chicken dry, and place on a rack in a roasting pan.
- Spread the paste on the chicken to coat thickly.
- Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, about 75 minutes.
- Remove from the oven, cover loosely with foil and let rest 5 to 10 minutes.
- Cut into serving pieces and arrange on a warm platter.
