My best roast chicken from Food52

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Notes about this recipe

  • rionafaith on April 08, 2018

    Very indulgent with the amount of butter rubbed under the skin, but delicious. I love the honey dijon flavoring, though it's a touch on the sweet side. I used cremini mushrooms, about double the amount, and would add even more next time. Substituted herbs de provence for the dried parsley.

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