LEMON CHICKEN

Makes: 3 to 4 servings

1 (3 ½- to 4-pound) chicken

½ cup lemon juice

1 garlic clove

1 tablespoon roughly chopped shallot

1 teaspoon Dijon mustard

½ teaspoon fresh thyme or rosemary leaves

¼ cup olive oil

Salt and pepper to taste 2 tablespoons oil (not olive oil) if cooking on stove

1. Place chicken in a large bowl. Put lemon juice, garlic, shallots, mustard, thyme or rosemary, olive oil and salt and pepper in a blender and blend until smooth. Pour marinade over and around chicken and let sit at room temperature for 1 hour. Meanwhile, preheat oven to 425 degrees.

2. Place chicken on a rack in a roasting pan (if you don’t have a rack, place it on top of potatoes, carrots, celery or a combination). For the best appearance, truss the legs and wings. Roast in oven until done, about 1 ¼ to1½ hours, depending on the size of the chicken; if it is getting too brown on top, cover with aluminum foil. The chicken will be done when the legs move freely in their joints.

3. Tent with aluminum foil and wait at least 5 to 10 minutes before carving.