Servings:
Makes 4 to 6 servings
Ingredients
For the wet rub:
- 1/4 cup olive oil
- 2 tablespoon dijon mustard
- 2 tablespoon minced fresh thyme
- 2 tablespoon minced fresh flat-leaf parsley
- 2 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
For the chicken:
- 1/4 cup olive oil
- 2 tablespoon dijon mustard
- 2 tablespoon minced fresh thyme
- 2 tablespoon minced fresh flat-leaf parsley
- 2 clove garlic, minced
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 fresh organic whole chicken, about 4 pounds
- 1 lemon, halved
- 3 clove garlic, peeled and halved
- 15 sprig fresh flat-leaf parsley
- 15 sprig fresh thyme
- 1 cup low-sodium chicken broth
Preparation
Baking Directions:
Preheat the oven to 350 degrees.
Rinse the chicken inside and out and pat dry.
Season inside the body cavity with salt and pepper.
Place the lemon halves, garlic cloves, and parsley and thyme sprigs in the cavity.
Place the chicken in a roasting pan or baking dish.
Spread the rub evenly over the chicken, covering all exposed skin and meat.
Pour the broth around the chicken in the pan.
Roast for 80 minutes, or until the internal temperature of the chicken, where legs meet breasts, is 165 degrees and the chicken juices run clear when the meat is pierced by a fork.
Let rest 5 minutes before carving.
