Recipes by their Ingredients

regular mustard

  • Roasted Whole Chicken

    Roasted Whole Chicken
    Roasted Whole Chicken
    (Makes 1 cup)

    1 whole chicken, 2.25lbs to 3.5lbs (WOG)s
    ¼ cup mustard (your favorite)
    1 tsp granulated garlic
    ½ tsp cayenne pepper
    ½ lemon
    butchers twine (to truss the chicken)

    NOTES: (WOG) = With Out Giblets. There are many ways to truss a chicken. Look it up and find your favorite technique!

    Rinse the chicken in cold water and pat dry with paper towels.

    Coat the chicken with the mustard, then sprinkle the garlic, and cayenne over the chicken.

    Place the ½ lemon inside the chickens cavity.

    Make sure you have a long enough piece of butchers twine and truss up the chicken.

    Start by tying a loop around one wings base and run the twine to the other wing securing them both to the chickens body, then run the string around one of the drum sticks and then after looping it secure the last drumstick (leg) to the other drumsticks leg and tie a knot. Trim off any excess string.

    Pre-heat oven to 350° F

    Roast in the center of the oven for 1 hour and 40 minutes, or until the internal temperature reads 165° F.

    Let rest 5 minutes, then serve.