Instructions
Preheat the oven to 400 degrees. Remove any pinfeathers and excess fat from the chicken. Remove the package of giblets inside the cavity (roast with the chicken or use for stock (except the liver)). Rinse and dry the chicken. Combine the olive oil, parsley, chives, rosemary, thyme, wine and Dijon mustard in a bowl. Mix ingredients thoroughly. Place the chicken breast side down on a rack inside a roasting pan. Brush half the mixture over the chicken back. Sprinkle with salt and pepper to taste. Place the chicken in the oven and reduce the oven heat to 350 degrees. Roast for , basting once after the first . Turn chicken over so it is breast side up. Brush with the remaining herb mixture and sprinkle to taste with salt and pepper. Roast for another , basting 2 or 3 times, or until the juices run clear and a meat thermometer inserted into the thickest part of the breast reads 160 degrees (or, inserted into the thigh, reads 165 degrees). Remove the chicken to a carving board and let rest for before carving. Makes 6 servings