Ingredients
1 (4-lb) chicken, washed, patted dry
3 lg cloves garlic, minced
1 lg shallot, minced
2 tbsp minced mixed fresh herbs (especially rosemary and thyme)
1 tsp dijon mustard
1/3 cup white wine
1/4 tsp salt
freshly ground pepper
handful mixed fresh herbs
How to prepare
Separate skin from meat by inserting inverted teaspoon between skin and meat, starting at breast and working down to thigh. Combine garlic, shallot, minced herbs, mustard and white wine in processor or blender and process together. Spoon mixture under skin clear down to thigh. Massage skin to disperse mixture evenly. Season surface and cavity with salt and pepper. Place handful of herbs in cavity. Set chicken, breast side up, on foil-lined shallow roasting pan. (chicken can be baked immediately or covered with plastic wrap and refrigerated overnight.) Place pan on oven rack set in lower third of 450
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