Garlic/Dijon Marinade for Chicken
- 1 1/2 tbsp. Dijon style mustard
- 1 1/2 tbsp. peanut oil
- 1/2 tsp. ground dried thyme
- 6 large garlic cloves
- 1 - 4 lb. chicken
Combine mustard, oil, thyme in small bowl, set aside. Thin slice garlic. Pat chicken dry, using fingers loosen skin and rub/place 1/2 of mustard and garlic under skin. Season cavity with salt and pepper. Tuck wings, tie legs. Spread remaining mustard mix over chicken. Tent with foil and refridgerate overnight. Line roasting pan with foil. Bake uncovered about 55 min. at 450. Let stand 10 min. before serving.