Roasted Chicken

This classic roasted chicken is great on its own and in countless other recipes (which I'll include later after I test them).


2 chickens, 4 1/2 to 5 pounds each
6 lemons
a poultry mix of fresh herbs: rosemary, sage, thyme, parsley and oregano work well


Marinade for one or two chickens:

1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon(don't discard rinds)

Place all ingredients in a nonreactive bow. Whisk with a wire whisk until ingredients are incorporated well--the marinade should have a smooth and cream consistency.

To make roasted chicken: Preheat oven to 425.

Clean chickens well and pat dry. Place each chicken in its own baking dish.

Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually consisting of the above herbs.
Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

Place an oven thermometer in each chick and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes until the thermometer reads 180.