Roast Chicken With Mustard-Anchovy Crust

1. 1

   Heat the oven to 350 degrees.

2. 2

   In a small bowl, combine the mustard, oil, garlic, anchovies and pepper.

3. 3

   Mash with a fork to form a paste.

4. 4

   Pat the chicken dry, and place on a rack in a roasting pan.

5. 5

   Spread the paste on the chicken to coat thickly.

6. 6

   Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, about 75 minutes.

7. 7

   Remove from the oven, cover loosely with foil and let rest 5 to 10 minutes.

8. 8

   Cut into serving pieces and arrange on a warm platter.

* Per serving · 4 servings · Values may vary.

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