Mustard-Crusted Roast Chickens

Mustard-Crusted Roast Chickens
Photo by Scott Phillips


  • ½ cup minced shallots (about 2 large)
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh thyme
  • 2 whole chickens, about 3-½ lb. each
  • 5 Tbs. extra-virgin olive oil for drizzling
  • ¼ cup minced garlic (12 to 16 cloves)
  • 1 cup Dijon mustard

In a small bowl, combine the mustard, shallots, garlic, and thyme, along with 2 tsp. salt and 2 tsp. pepper.

View full recipe at Fine Cooking


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