Ingredients
- 1 cup Dijon mustard
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons fresh thyme leaves
- 16 garlic cloves, peeled, crushed
- 2 3 1/2- to 4-pound whole chickens, rinsed, patted dry
- 6 fresh rosemary sprigs
- 6 fresh sage sprigs
- Warm Frisée, Fingerling, and Bacon Salad
Description
The Chicken Needs To Marinate For At Least Four Hours (or Overnight), So Be Sure To Start In Advance. What To Drink: Crisp, Full-bodied White Wine Like Chablis Or Unoaked Chardonnay From California.
Bon Appetit Magazine
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