Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon

Name: Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
Yield: Makes 6 Servings
Ingredients: 1 cup Dijon mustard; 1/4 cup extra-virgin olive oil; 1/4 cup chopped fresh Italian parsley; 2 tablespoons fresh thyme leaves; 16 garlic cloves, peeled, crushed; 2 3 1/2- to 4-pound whole chickens, rinsed, patted dry; 6 fresh rosemary sprigs; 6 fresh sage sprigs; Warm Frisée, Fingerling, and Bacon Salad

By Suzanne GoinPhotography by Mark Thomas

March 31, 2006

Image may contain Animal Bird Fowl and Poultry

0406-BA-FOD1-01

Recipe notes