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

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

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

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