Seaton Sunday Roast Chicken OAMC

• 4 lbs whole roasting chickens (preferably organic)
• 6 medium lemons, halved, juiced set aside
• 1 tablespoon thyme, fresh
• 1 tablespoon rosemary, fresh
• 1 tablespoon sage, fresh
• 1 tablespoon parsley, fresh
• 1 cup Dijon mustard (Grey Poupon)
• 12 cup soy sauce (preferably low sodium)

1. Place all ingredients in a bowl.
2. Whisk with a wire whisk until ingredients are incorporated wellthe marinade should have a smooth and creamy consistency.
3. Clean chicken well and pat dry.
4. Stuff cavity with lemon rinds and fresh herbs.
5. Bake at 425, Cover with aluminum foil.
6. Place on the lower rack of the oven.
7. Bake for 1 1/2 hours, then remove the aluminum foil.
8. Baste with a basting bulb.
9. Keep basting often, ever 15 minutes until the thermometer reads 180.
10. Freezing Directions: Divide and place RAW chicken in freezer bags.
11. Divide and pour marinade over chicken.
12. Place in freezer until ready to serve.
13. TO SERVE/Cook: Thaw in fridge.
14. Cover with aluminum foil.
15. Place on the lower rack of the oven.
16. Bake at 425 for 1 1/2 hours, then remove the aluminum foil.
17. Baste with a basting bulb.
18. Keep basting often, ever 15 minutes until the thermometer reads 180.

roasting chickens, lemons, thyme, rosemary, sage, parsley, soy sauce

Taken from www.food.com/recipe/seaton-sunday-roast-chicken-oamc-460853 (may not work)