posted by Julie Rieve 11-19-102 12:29 PM
Julie's Chicken Francais
1 Whole unfrozen Chicken, giblets removed
4 cloves of garlic sliced thin
1-2 tsps chopped fresh or dried tarragon
1 small jar of Grey Poupon Country Dijon Mustard
1/2 cup premium olive oil
salt & pepper
Mix garlic, olive oil, tarragon and mustard together in a bowl until olice oil is well incorporated into mustard.
Put chicken breast side up in a greased baking pan. Lift skin from breast and spread olive oil, mustard, garlic, tarragon mix inside next to skin reserving enough to spread all over outside. Sprinkle outside with sea salt and fresh pepper. Bake per pound per Betty Crocker usually an hour on 350 uncovered.