Roast Chicken With Mustard-Anchovy Crust

• 14 cup Dijon mustard
• 1 tablespoon virgin olive oil
• 2 garlic cloves, minced
• 8 anchovies packed in oil, minced (olive oil-packed )
• 12 teaspoon fresh ground pepper
• 4 lbs whole chickens, roaster preferred

1. Heat the oven to 350 degrees.
2. In a small bowl, combine the mustard, oil, garlic, anchovies and pepper.
3. Mash with a fork to form a paste.
4. Pat the chicken dry, and place on a rack in a roasting pan.
5. Spread the paste on the chicken to coat thickly.
6. Roast the chicken until the juices run clear when the inner thigh is pierced with the tip of a sharp knife, about 75 minutes.
7. Remove from the oven, cover loosely with foil and let rest 5 to 10 minutes.
8. Cut into serving pieces and arrange on a warm platter.

mustard, virgin olive oil, garlic, anchovies, ground pepper, whole chickens

Taken from www.food.com/recipe/roast-chicken-with-mustard-anchovy-crust-325701 (may not work)