4/5
(2 Votes)
Ingredients
- 1 roasting chicken
- 1 lemon, halved
- 2 Tbsp. dry mustard
- 2 Tbsp. ground ginger
- Salt and pepper
- 4 onions, quartered
- 2 cans kosher chicken soup
Preparation
Step 1
Preheat oven to 425.
Rinse chicken and pat dry. Squeeze juice of lemon all over chicken and in cavity.
Combine the mustard and ginger, salt and pepper, in small bowl and rub mixture all over chicken. Place in roasting pan and scatter onions in pan. Roast for 30 minutes.
Reduce oven to 375 and pour chicken soup over chicken (gently so don’t remove the mustard/ginger mixture). Baste chicken with liquid in pan every half hour. Cook chicken for 1 ½ - 2 hours total.
Remove chicken from oven. Let sit for ½ hour. Slice and pour juices over chicken and some of the onions.