Citrus-Mustard Roasted Chicken

• 3 tablespoons mustard seed
• 1/4 cup olive oil
• 1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
• 1 tablespoon champagne vinegar
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon pepper
• 1 broiler/fryer chicken (3 to 4 pounds)
• 2 orange slices
• 2 lemon slices
• 2 onion slices
• 3 sprigs fresh parsley, stems removed

1. In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight.
2. Preheat oven to 350u0b0. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together.
3. Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170u0b0-175u0b0. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

olive oil, fresh chervil, champagne vinegar, worcestershire sauce, pepper, chicken, orange slices, lemon slices, onion, parsley

Taken from www.tasteofhome.com/recipes/citrus-mustard-roasted-chicken/ (may not work)