This classic roasted chicken is great on its own and in countless other recipes. This recipe calls for
two chickens so that you have leftovers!

Roasted Chicken:

2 chickens, 4 1/2 to 5 pounds each
6 lemons
A poultry mix of fresh herbs: Rosemary, sage, thyme, parsley and oregano work well
Marinade for one chicken:
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don’t discard lemon rinds)

To make marinade: Place all ingredients in a nonreactive bowl. Whisk with a wire whisk until ingredients
are incorporated well—the marinade should have a smooth and creamy consistency.
To make roasted chicken: Preheat oven to 425°. Clean chickens well and pat dry. Place each chicken
in its own baking dish. Stuff cavities with lemon rinds and fresh herbs. A poultry mix is fine, usually
consisting of rosemary, sage, thyme, parsley and oregano. Pour marinade over chicken. Add cracked
pepper and remaining herbs to the top of each chicken. Place an oven thermometer in each chicken
and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove
the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer
reads 180°.