I’ve marinated chicken parts countless times, bud had never marinated a whole chicken before. It makes sense though. Clean the chicken out (saving the neck to make chicken broth later!), then marinate half a day or even overnight before roasting according to your usual degree and time preferences. (Here’s a recap of various roasting times and temperatures.)
This came out fantastically good, full of flavor and moist. Even the daughter who has declared that she doesn’t like chicken said I can do this every week and she’ll eat it up!
Roasted Marinated Whole Chicken
- 1 cup Dijon mustard
- 1 cup olive oil
- 1/2 cup to 3/4 cup lemon juice and reserve the rinds
- 1/2 cup soy sauce
- 2 cloves garlic, minced
- salt and pepper to taste
- 1 whole chicken
- a few sprigs of fresh rosemary
- a few sprigs of fresh thyme
- Whisk together the Dijon, oil, lemon juice, soy sauce, garlic, salt and pepper for the marinade. Marinate a whole cleaned chicken at least 4 hours.
- Put a lemon rind or two along with the rosemary and thyme sprigs in the cavity of the chicken.
- Roast at 375 until done, basting periodically, probably about 2 hours for a 4-5 lb chicken. Or roast at 325 for 3 hours. Pulling at the drumstick to see if it moves easily is one way to tell if it's done. Or get yourself an instant meat thermometer to be sure.