Roasted Chicken

Roasted Chicken
This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for two chickens so that you have leftovers! Its the Best most moist chicken I’ve ever had… I couldnt stop eating it the second it came out of the oven

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)

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, ever 15 minutes until the thermometer reads 180°.

Recipe created by Cristina Ferrare, Photo by Martha Stewart