Mustard Roast Chicken - cooking recipe

Ingredients

2 None whole chickens (3 1/2-4 lbs each)
1 None onion, quartered
1 None lemon, quartered
6 tbsp (3/4 stick) butter, at room temperature
1/4 cup whole grain mustard

Preparation

Preheat the oven to 350\u00b0F. Place chickens on a rack in a large roasting pan. Fill cavities with onion and lemon quarters. Tie legs together with kitchen string. Tuck wings under.
Mix butter and mustard in a small bowl. Season to taste. Rub each chicken with butter mixture.
Roast for 1 1/2 to 1 3/4 hours, basting occasionally, until juices run clear when tested with a skewer. Let stand, covered, for 10 mins. Carve 1 chicken to serve with roast vegetables of your choice.
Cool remaining chicken and use in salads or casseroles. Whole chicken can be wrapped in foil and refrigerated for up to 4 days.