Two years ago: Jamie Hashbrowns
Barbecue chicken with mustard glaze
2 Tbs garlic, finely chopped
2 Tbs unsalted butter, very soft
2 Tbs lemon juice, freshly squeezed
1/2 tsp coarse salt
1 tsp Herbs de Provence
1 whole chicken
salt and pepper
Herbs de Provence
1 lemon, quartered
Preheat the oven to 375º. Remove chicken from refrigerator and rinse, let rest as you are preparing garlic, butter and lemon.
Stir the finely chopped garlic into the very soft butter, (I added a little extra butter than what the recipe called for)
mix well.
(looks kinda gross)
Add the lemon juice,
coarse salt & Pepper
and Herbs,
stir to combine.
Rub the butter under the breast skin as far as possible and then all over the chicken.
Add the lemon quarters to the cavity
and sprinkle outside of bird with salt and pepper to taste. Sprinkle with a few dashed of additional Herbs de Provence if desired.
Place on a rack or in a dutch oven coated with cooking spray.
Roast the chicken until a meat thermometer reads 160º when the breast temp is checked (about 90 minutes depending on the size of your chicken). Remove from oven and let rest for 10 minutes. Carve and serve!
Crazy Jamie 