Mustard Roast Chicken

1. 1

   Preheat the oven to 350u00b0F. Place chickens on a rack in a large roasting pan. Fill cavities with onion and lemon quarters. Tie legs together with kitchen string. Tuck wings under.

2. 2

   Mix butter and mustard in a small bowl. Season to taste. Rub each chicken with butter mixture.

3. 3

   Roast for 1 1/2 to 1 3/4 hours, basting occasionally, until juices run clear when tested with a skewer. Let stand, covered, for 10 mins. Carve 1 chicken to serve with roast vegetables of your choice.

4. 4

   Cool remaining chicken and use in salads or casseroles. Whole chicken can be wrapped in foil and refrigerated for up to 4 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.