Preparation / Directions:
Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce,
chives, basil, rosemary, salt and pepper to taste
in large plastic food bag. Secure bag and shake well so marinade coats
chicken. Refrigerate 2 to 3 hours, or as long
as overnight. Remove chicken from marinade. Reserve marinade for basting.
Place chicken skin-side up on shallow baking pan lined with heavy foil.
Season lightly to taste with salt and pepper. Roast on upper oven rack at
425 degrees, brushing often with
marinade after first 20 minutes. Roast until chicken is sizzling, deeply
browned and juices run clear when pierced with knife at joint of drumstick
and thigh, about 45 minutes. Serve hot or warm. Garnish with chives and
lemon wedges. Makes 4 servings.