Name: Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and Bacon
Yield: Makes 6 servings
Ingredients: 1 cup Dijon mustard; 1/4 cup extra-virgin olive oil; 1/4 cup chopped fresh Italian parsley; 2 tablespoons fresh thyme leaves; 16 garlic cloves, peeled, crushed; 2 3 1/2- to 4-pound whole chickens, rinsed, patted dry; 6 fresh rosemary sprigs; 6 fresh sage sprigs; Warm Frisée, Fingerling, and Bacon Salad

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Mustard-Roasted Chicken with Warm Frisée Salad and Fingerlings and BaconMark Thomas

The chicken needs to marinate for at least four hours (or overnight), so be sure to start in advance. What to drink: Crisp, full-bodied white wine like Chablis or unoaked Chardonnay from California.

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