Ingredients:
- 2 chickens , 4 1/2 to 5 pounds each
- 6 lemons
- A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
- 1 cup Dijon mustard
- 1/2 cup soy sauce
- 1/2 cup juice from fresh lemon (don’t discard lemon rinds)
Directions:
To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°.
Clean chickens well and pat dry. Place each chicken in its own baking dish.
Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of rosemary, sage, thyme, parsley and oregano.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180°.
Kelly Scibetta said,
March 29, 2010 @ 5:10 pm
This looks so yummy, can’t wait to try it. Thanks!
jensheps said,
March 29, 2010 @ 5:26 pm
Let me know if you like it! I am back on a kick with this one and it is so easy and makes the house smell good!!! You still doing your morning shakes? Miss you! Come visit!
Kelly Scibetta said,
April 29, 2010 @ 4:32 pm
Just made it last night! Everyone loved it, and I’m so happy with the suggestion to make 2. So nice to have the left overs to work with!
Got a Blender Bottle and the coffee shakes are part of my morning routine – Your advice rocks girl! Lets chat soon
Perfect Transition to Summer « The Good Stuff 411 said,
May 13, 2010 @ 5:25 pm
[...] Remember the chicken is already cooked, so make it the day before, or use leftovers from another recipe, like the chicken you make on Sunday nights! [...]