1/4
cup Dijon mustard
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
6 to 8 olive oil-packed anchovy fillets, minced
1/2 teaspoon freshly ground black pepper
1 (3-1/2- to 4-pound) chicken
Preheat
oven to 350°F.
In
a small bowl, combine the mustard, olive oil, garlic,
anchovies and pepper. Using a fork, mix into a paste.
Rinse the chicken, pat dry and place on a rack in
a roasting pan. Using a spoon or pastry brush, spread
the paste in a thick coat over the chicken.
Roast
the chicken until the juices run clear when the inner
thigh is pierced with the tip of a sharp knife, or
an instant-read thermometer inserted into the thigh
away from the bone registers 180°F, about 1-1/4
hours. Remove from the oven, cover loosely with aluminum
foil and let rest for 5 to 10 minutes. |
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