mustard-spanked chicken

My sweet mother-in-law gave me this book for Christmas last year...it's time I start sharing the amazing recipes with you and strongly advise you all pick up a copy.

 

Step one: pour yourself a glass of wine......

 

Ingredients:

1(3/12 to 4-pound) chicken, patted dry with paper towels

1 tsp coarse kosher salt, plus more to taste

1/2tsp freshly ground black pepper

2Tbsp Dijon mustard

2tsp minced fresh basil

3Tbsp extra-virgin olive oil

 

 

Rub the chicken all over, including the cavity, with the salt and pepper.

In a small bowl, stir together the mustard, basil, and garlic and slap it hard onto the bird everywhere you just rubbed the salt and pepper. Refrigerate overnight or for at least 1 hour so it can recover.

Preheat the oven to 400 degrees F. Place a rack in a roasting pan. Carefully lay the bird on the rack, breast side down. Drizzle with 1Tbsp of the oil. Roast for 30 minutes. Thrust a wooden spoon into the chicken cavity and flip the bird over so the breasts are up; drizzle with the remaining oil. Continue to roast until the bird is golden brown and quite done, about 30 to 40 minutes longer. Enjoy.

 

prince - cream

*all rights for this recipe is reserved for the author of the book Fifty Shades of Chicken - FL Fowler