Select a size: | | | |
| Prep Time Cook Time |
Servings 10 | Difficulty Easy |
Ingredients
- 3-½ pounds Whole, Roasting Chicken
- 2 Tablespoons Mustard
- ¼ cups Mayonnaise
- 5 cloves Garlic, Minced
- Salt And Pepper, to taste
- 2 cups Water
Preparation Instructions
Defrost chicken, rinse it with cold water and remove pouch from inside. If you’d like to, cut off some of the extra fat.
Combine mustard, mayo and garlic in a small bowl. Rub salt and pepper all over the chicken. Using a spoon spread the mayo mix all over the chicken, on all sides and inside as well. Put the chicken into a dish, covered with a sheet of plastic wrap. Marinate it in the refrigerator overnight or at least 8 hours.
Preheat oven to 350-375 F. Place chicken on a roasting pan and add 2 cups of water to the pan. Bake for 45 minutes then flip it over and cook for another 45 minutes (or following directions on chicken package).
