Pre-heat the oven to 375 degrees (F).
Wash the chicken well, taking care to wash the inside of the cavity and removing any giblets (whole chickens are delicate so handle gently). Pat the chicken till it’s completely dry.
Make the marinade by mixing together butter, garlic paste, mustard, salt, all the dried herbs (I’m sure fresh will taste far superior but I didn’t have any on hand), lemon juice, Italian seasoning and chili flakes. Rub this marinade all over the chicken including under any flaps of skin that lift up and the inside of the cavity. Stuff cavity with the lemon and garlic gloves. Arrange into an oven proof dish and place on the middle rack in the oven. Cook until chicken is done, basting with the released juices every 20 minutes or so. (Mine took 1 hour and 20 minutes but it will depend on the size of your chicken – juices should run clear when it’s done). Remove from the oven and let it rest for at least 10 minutes before digging in.
We served this with roasted potatoes and a green salad drowning in balsmic vinegar.
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Allison at Novice Life on 10.24.2010
Yum! Sounds great…I am always looking for new whole chix recipes!