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January 15, 2006 
I’ve marinated chicken parts countless times, bud hat never marinated a whole chicken before. It makes sense though. Clean the chicken out (saving the neck for your broth later!), then marinade half a day or even overnight before roasting according to your usual degree and time preferences.
This came out fanastically good, full of flavor and moist. Even the daughter who has declared that she doesn’t like chicken said I can do this every week and she’ll eat it up!
1 cup Dijon mustard
1 cup olive oil
1/2 cup to 3/4 cup lemon juice (and reserve the rinds)
1/2 cup soy sauce
2 cloves garlic, minced
salt and pepper to taste
1 whole chicken
a few sprigs of fresh rosemary
a few sprigs of fresh thyme
Whisk together the Dijon, oil, lemon juice, soy sauce, garlic, salt and pepper for the marinade. Marinate a whole cleaned chicken at least 4 hours.
Put a lemon rind or two along with the rosemary and thyme sprigs in the cavity of the chicken.
Roast at 375 until done, basting periodically, probably about 2 hours for a 4-5 lb chicken. Or roast at 325 for 3 hours. Pulling at the drumstick to see if it moves easily is one way to tell if it’s done. Or get yourself an instant meat thermometer to be sure.
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