Roasted Chicken

Ingredients

• 2 chickens, 4½ to 5 pounds each

• 6 lemons

• A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano

• Cracked black pepper

Marinade for one chicken

• 1 cup Edmond Fallot Walnut Dijon mustard

• ½ cup Bourbon Barrel Bluegrass Soy Sauce

• ½ cup juice from fresh lemon (don't discard lemon rinds)

Directions

Marinade

1. Place all ingredients in a nonreactive bowl. 

2. Whisk with a wire whisk until ingredients are incorporated well--the marinade should have a smooth and creamy consistency.

Roasted chicken

1. Preheat oven to 425°F.

2. Clean chickens well and pat dry. Place each chicken in its own baking dish. Stuff cavities with lemon rinds and fresh herbs. 

3. Pour marinade over chicken. Add cracked pepper and remaining herbs to the top of each chicken.

4. Cover each chicken with aluminum foil. Place on the lower rack of the oven.

5. Bake for 1½ hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, every 15 minutes, until the thermometer reads 165°F.