Mustard-Roasted Chicken

Directions

1. 1
   Whisk mustard, olive oil, parsley and thyme in small bowl to blend. Stir in garlic.
2. 2
   Spread mustard mixture generously inside cavities and over outside of chickens.
3. 3
   Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight.
4. 4
   Let chickens stand at room temperature 30 minutes.
5. 5
   Sprinkle chickens generously inside and out with salt and pepper; let chickens stand 30 minutes longer.
6. 6
   Preheat oven to 400°F Spread any accumulated mustard marinade from dish over chickens. Place rosemary and sage sprigs atop chickens.
7. 7
   Roast chickens until juices run clear with fork is inserted into thickest part of thigh, basting occasionally with pan juices, about 1 hour 10 minutes.
8. 8
   Carve chickens and arrange on platter. Spoon some of the pan juices over and serve.