1 4 lb whole roasting chicken
1 tbsp dijon mustard
1 tbsp brown sugar
1 tbsp fresh rosemary, minced
1 tbsp fresh thyme, minced
1 clove garlic, minced
1 tsp olive oil
1/2 tsp salt
1/2 tsp pepper
Grated zest and juice of half a lemon
Move oven rack to bottom third of oven and preheat to 425 degrees. Place a rack inside a small roasting pan and pour 1 cup of water in the bottom of the pan.
In a small bowl mix together mustard, brown sugar, fresh herbs, garlic, olive oil, salt and pepper to make a paste. Add the lemon zest and mix again. Rub all over the chicken. Place the other half of the lemon inside the chicken and tie the legs together using kitchen string. Place breast side down on the rack and roast uncovered for 30 minutes. Remove chicken from oven and flip over. Add a bit more water to the pan if it has evaporated. Return to oven and roast for 35 to 40 minutes more depending on the size of the bird. If chicken browns too quickly, cover loosely with foil. When cooked, legs should move easily in sockets and the thigh juices should be clear (not pink). A meat thermometer inserted into thigh (away from the bone) should read 170 degrees.
Remove chicken from oven and let rest for 10 minutes before carving.
