Herbs, lemon, mustard & garlic roasted chicken
Particularities
- Serves4
- Prep time10 min
- Cook time1 hour
- Timeout8 - 48 hours
- FreezingFreezes well
Ingredients
- 1 whole chicken
Marinade
- 2 tablespoons of fresh tarragon, chopped
- 6 fresh thyme twigs, leaves only, chopped
- 6 fresh oregano twigs, leaves only, chopped
- 1/2 cup of lemon juice
- 1/4 cup of Dijon mustard
- 6 garlic cloves, chopped
- 2 tablespoons of olive oil
- 2 tablespoons of brown sugar
Steps
- Slice the chicken in half.
- Combine all marinade ingredients.
- Add the chicken to the marinade (in a sealable bag or container), then refrigerate for a minimum of 8 hours and a maximum of 48 hours.
- Fire up the barbecue to medium heat, regulate around 400 °F.
- Remove the chicken from the marinade and grill for an hour, turn occasionally. If the chicken seems to be burning, move it to the higher grill.
- Boil the marinade for 2 minutes, thus killing any bacteria, then baste the chicken repeatedly while baking.
- Slice the chicken to serve.
Recipe published on August 19, 2018
