Ingredients
1/2 cup Dijon mustard1/4 cup lime juice1/4 cup soy sauce2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed2 tablespoons minced fresh sage or 2 teaspoons rubbed sage2 tablespoons minced fresh thyme or 2 teaspoons dried thyme1 teaspoon white pepper1 teaspoon ground nutmeg1 roasting chicken (6 to 7 pounds)4 medium limes, cut into wedges
Preparation
Combine the first 9 ingredients in a small bowl. Cover and refrigerate 1/4 cup marinade; pour remaining marinade into a large shallow dish. Add the chicken and turn to coat. Refrigerate for at least 4 hours.
Drain chicken, discarding marinade. Place lime wedges inside the cavity. Tuck wings under chicken; tie drumsticks together. Place chicken breast-side up on a rack in a shallow roasting pan. Brush reserved marinade over chicken.
Bake at 350° for 2 to 2-1/2 hours or until a thermometer inserted in thigh reads 170°-175°. Cover loosely with foil if chicken browns too quickly. Let stand 15 minutes before carving.
