Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
Photo by Mark Thomas

Ingredients

  • 1 cup Dijon mustard
  • 6 fresh rosemary sprigs
  • Warm Frisée, Fingerling, and Bacon Salad
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons fresh thyme leaves
  • 16 garlic cloves
  • 2 3 1/2- to 4-pound whole chickens
  • + 2 more ingredients
    • 6 fresh sage sprigs
    • ¼ cup fresh Italian parsley

Whisk mustard, olive oil, parsley, and thyme in small bowl to blend. Stir in garlic. Spread mustard mixture generously inside cavities and over outside of chickens. Place chickens in glass baking dish; cover and refrigerate at least 4 hours or overnight. Let chickens stand at room temperature 30 ...

View full recipe at Epicurious

Comments


Best Wine Deals

  • $27.99
    17%off
    Castello di Fonterutoli Chianti Classico Gran Selezione
    Castello di Fonterutoli Chianti Classico Gran Selezione 2010
  • $32.99
    21%off
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes
    Château Rieussec Sémillon-Sauvignon Blanc Blend Sauternes 2009
See More Deals »






Snooth Media Network