Santa Clara University

Roasted Chicken alla Padre P. Filice, S.J.*

Ingredients:

• 1 ½ tablespoons Dijon mustard
• 1 ½ tablespoons olive oil
• ½ teaspoon ground dried thyme
• 1 tablespoon fresh chopped rosemary (use less if dried)
• 1 tablespoon of fresh basil (use less if dried)
• 6 large garlic cloves – chopped
• 1 4-pound chicken
• Salt and freshly ground pepper

Directions:

1. Combine mustard, oil, thyme, rosemary, basil and garlic in small bowl. Set mixture aside.
2. Pat chicken dry. Using fingers carefully separate skin from meat, starting at top of breast and working down to thigh area. Rub half of mustard mixture over meat under loosened skin. Season cavity with salt and pepper. Place some garlic in cavity if desired. Tuck in wings. Tie legs together to hold shape. Spread remaining mustard mixture over chicken. Season with salt and pepper. Tent with foil and refrigerate overnight.
3. Position rack in center of oven and preheat to 450 degrees Fahrenheit. Line roasting pan with foil. Place chicken breast side up in pan. Bake uncovered until juices run clear when thigh is pierced, about 55 minutes. Cut string from legs. Let chicken stand 10 minutes, then serve.

*Peter Filice, S.J., Jesuit Community at SCU, adopted this recipe from Bon Appetite.