3 to 4 pound fresh whole chicken
6 cloves of garlic or as desired
1 Tbsp Dijon mustard
1 Tbsp extra virgin olive oil
fresh chopped rosemary or dried as desired
fresh grated black pepper
1 fresh lemon

Clean chicken and cut off excess fat. Mix olive oil, mustard and
rosemary. Spread over entire chicken. Sprinkle chicken with some fresh grated
black pepper. Carefully loosen skin from chicken with fingers and place garlic
under breast and leg skin as desired. Wash and dry whole lemon. Cut in half and
place in chicken cavity. Roast chicken in 350 F oven about 1 hour and 20 minutes
or chicken is golden and juices run clear, Occasional baste chicken with some of
pan drippings.

Serves 2 to 4.