Lemony Herbed Chicken

1 large (3-4 pound) whole chicken
2 tsp minced fresh garlic
2 tsp dijon-style mustard
1/3 c olive oil
1/3 c lemon juice
1 T soy sauce
1 T snipped chives, plus extra for garnish
1 T chopped fresh basil
1 T chopped fresh rosemary
1 lemon, sliced
1/2 tsp salt
fresh ground pepper

Split the chicken along one side of the backbone with kitchen shears.  Wash the chicken and pat dry.  Lay it on a board and continue to flatten it across the breast with the palm of your hand.
Put all ingredients except chives for garnish in large zip-lock bag.  Push as much air as possible out of the bag so the marinade coats the chicken.  Refrigerate 2-3 hours, or overnight.
Preheat oven to 425 F; place rack in center of oven.  Line a shallow baking pan with heavy-duty foil.  Set aside.
Remove chicken from marinade and place skin side up in prepared pan.  Pour marinade over chicken and season lightly with salt and pepper.  Place chicken  in oven and roast until sizzling, deeply browned and juices run clear when pierced with knife at the joint, about 45 minutes.  Serve garnished with chives.

Makes 4 servings

NOTE:  I have doubled this successfully, but you must adjust cooking times accordingly.        

Bon Appetit!  Kathy Greenough