Rosemary and Mustard Chicken

By karen1

Ingredients

• 1 stick (1/2 cup) unsalted butter, at room temperature
• 1 to 2 tablespoons chopped fresh rosemary leaves, plus 1 sprig
• 1 tablespoon Dijon mustard
• 2 teaspoons herbes de Provence
• Kosher salt and freshly ground pepper
• One 4 1/2 to 5-pound chicken, rinsed and patted dry

Preparation

Step 1

Position a rack in the center of the oven and preheat the oven to 400 degrees F.

In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.