Ingredients:
1 ea Whole chicken, 5 lbs
1 tbsp Dijon Mustard
1 tbsp Soy sauce
1 tsp Old Bay seasoning
2 tsp Kosher salt
6 dashes Tabasco Chipotie
6 ea Garlic cloves
6 ea Rosemary sprigs, fresh
Extra virgin olive oil in a spray bottle
Bamboo skewer or some string
Procedure:
Pre-heat oven to 375°.
About 30 minutes prior to roasting, unwrap chicken and remove innards and any excess fat.
Rinse chicken under warm water, pat dry inside and out. and place in bowl.
Combine all ingredients, except salt and rosemary, and coat chicken evenly with mixture.
Season cavity with half of the salt and place fresh rosemary and garlic cloves inside
Put skewer through drumsticks so the legs don't flop or use string to tie.
Tuck the wing tips under the bird.
Place chicken on a rack over a foil-lined pan.
Sprinkle skin with remaining salt and roast at 375° for 1 hour and 15 minutes
(internal temperature of 165°) - you can check the temperature in the leg near the bone and in the thick part of the breast near the bone.
Allow chicken to rest for 15 minutes before serving.
Restaurant: Seasons 52
Recipe Type: Authentic
Submitted By: Seasons 521 tbsp Dijon Mustard
1 tbsp Soy sauce
1 tsp Old Bay seasoning
2 tsp Kosher salt
6 dashes Tabasco Chipotie
6 ea Garlic cloves
6 ea Rosemary sprigs, fresh
Extra virgin olive oil in a spray bottle
Bamboo skewer or some string
Pre-heat oven to 375°.
About 30 minutes prior to roasting, unwrap chicken and remove innards and any excess fat.
Rinse chicken under warm water, pat dry inside and out. and place in bowl.
Combine all ingredients, except salt and rosemary, and coat chicken evenly with mixture.
Season cavity with half of the salt and place fresh rosemary and garlic cloves inside
Put skewer through drumsticks so the legs don't flop or use string to tie.
Tuck the wing tips under the bird.
Place chicken on a rack over a foil-lined pan.
Sprinkle skin with remaining salt and roast at 375° for 1 hour and 15 minutes
(internal temperature of 165°) - you can check the temperature in the leg near the bone and in the thick part of the breast near the bone.
Allow chicken to rest for 15 minutes before serving.
Restaurant: Seasons 52
Recipe Type: Authentic
Recipe Author: Executive Chef Clifford Pleau
Original Photograph By: Seasons 52
Photograph Retouched By: Recipe Spy
Source: http://www.seasons52.com/pdf/culinary_recipes/RoastedChickenPDf.pdf