Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

1. 1

   Preheat oven to 375u00b0.

2. 2

   Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken.

3. 3

   Bake at 375u00b0 for 1 hour and 20 minutes or until internal temperature of thigh is 175u00b0. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180u00b0).

4. 4

   Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.