RECIPE DETAILS

In a small bowl, whisk together mustard, olive oil, 1/2 t. thyme and 1/2 t. dried rosemary. Set aside. Thinly slice 3 cloves of garlic. Rough chop the other 3 cloves. Rinse chicken and pat dry.

Using your fingers, gently separate the skin from the meat, starting at the top of the breast and working down to the thigh. Place sliced garlic under the skin and over the meat. Put a few teaspoons of the mustard mixture under the skin as well. Spread the remaining mustard mixture over the entire surface of the chicken.

Squeeze the juice of one half of the lemon over the chicken and the other half in the cavity of the chicken. Place both lemon halves inside the cavity along with the chopped garlic and 2 sprigs of fresh rosemary. Season the surface of the chicken with the remaining dried thyme, rosemary, salt and pepper.

To roast, preheat the oven to 450°. Line a roasting pan with foil. Place chicken, breast side up, on the foil and place pan on the center rack of your oven. Roast uncovered for 15 minutes, then reduce temperature to 350° and continue to roast for another 40 minutes until juices run clear when the thigh is pierced and an internal temperature of 165° is reached. Allow chicken to rest for 10 minutes before carving.