Herb Roasted Chicken

Ingredients

• 1 whole chicken (4-5 lbs)
• 1 lemon
• zest from one lemon
• 4-5 garlic cloves (give or take) minced
• Grainy Dijon mustard
• fresh parsley, sage, rosemary & thyme (sing it) I use about 1 tablespoon of each
• Extra-virgin olive oil about 1/3 cup (80 mL)
• salt and pepper
• Assortment of root vegetables, peel and chopped

Directions

1. Preheat oven to 450 degrees F (232C)
2. Wash chicken in cold water. Pat dry with a paper towel. Squeeze the juice from 1/2 lemon.
3. In a small bowl combine lemon zest, lemon juice, garlic, grainy mustard, and fresh herbs. Mix together. Carefully lift the skin away from the breast of the chicken.
4. Place a heaping spoonful of the herb mixture under the skin to coat breast meat.
5. Place another spoonful into the cavity of the chicken. Rub remaining mixture over the entire chicken.
6. Place both lemon halves inside the cavity of the chicken.
7. Tie legs together and place in preheat oven. Bake for 15 minutes.
8. Lower temperature to 350 degrees F (176C).
9. Arrange vegetables around chicken and continue to bake for 1 hour 15 minutes to 1 hour 30 minutes OR until temperature of the leg meat reaches 165 degrees F (74C). Allow to rest for 10 minutes before carving. Serves 4-5