This roast chicken recipe is from a class with Traci Des Jardins of Jardiniere. It is slightly modified and you can modify it to your taste also. Be careful not to overcook the chicken. Serve with roasted or mashed potatoes or pasta.
1 large whole chicken
1 bunch basil, stems removed (or use flat leaf parsley)
¼ teaspoon each of tarragon, thyme, oregano and sage
Pinch of ground cumin
3 Tablespoons of Dijon mustard
2 cloves, shallots, thinly sliced
Preheat oven to 450 – 500 degrees F.
Loosen skin of chicken by running fingers up under the skin of the breast and thighs. Add leaves of basil and slices of shallot under the skin and distribute evenly as possible. Poke holes in the lemon with a fork and place in the chicken cavity. Rub the Dijon mustard over the entire bird and sprinkle the dried herbs over the entire skin. Finish by seasoning the inside of the cavity and outside of chicken well with salt and pepper. Tuck wings under chicken.
Cook the chicken for about an hour. You may have to reduce the oven after 15 – 20 minutes to 375-400 degrees Fahrenheit if the skin is browning too quickly. Brush the chicken with olive oil about half way through the cooking.