Mustard and Rosemary Roasted Chicken

1. Preheat oven to 350F.

2. Mince rosemary.

3. Remove chickens from packaging, pat dry with paper towels, remove any giblets (save these for making bone broth!), and place on your roasting pan, using the rack insert that comes with the pan.

4. Melt oil and mix with Dijon and rosemary. Baste the entire surface of both chickens with the mustard sauce (I just use my hands).

5. Roast chickens for 20 minutes per pound (or until a meat thermometer reads at least 165F). Most likely, 1 1/2 hours for a 5 pound chicken, and up to 1 3/4 hours.

6. Rest the chicken at least 15 minutes to allow the juices to redistribute before slicing. Otherwise, all the juice ends up on the cutting board.