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

Ingredients

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

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