Steps

1. Pat the whole chicken (1.2kg) dry with paper towels. This is the key! Thoroughly drying any thawing juices prevents gamey odors and a diluted flavor.
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2. Rub 1 tbsp of salt and pepper (to taste) all over the chicken.
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3. In a bowl, combine [A] Soy Sauce 50ml, whole grain mustard 1 tsp, garlic paste 5cm, honey 50g (2.5 tbsp), and rosemary 2 sprigs.
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4. Place the whole chicken and the [A] marinade into a resealable bag.
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5. Remove the air from the bag and marinate in the refrigerator for 1 to 2 days. This is the key! If you're short on time, prick the entire surface of the chicken with a fork, remove the air from the bag, and marinate for 2 to 3 hours. In winter, you can leave it at room temperature, turning it occasionally and massaging the marinade into the meat.
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6. Remove from the refrigerator 1 hour before cooking and let it come to room temperature.
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7. Preheat your oven to 180°C (350°F).
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8. Brush the surface of the whole chicken with olive oil (to taste).
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9. Place the whole chicken in the preheated oven and bake for 40 to 60 minutes.
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10. During the baking time, occasionally remove the chicken from the oven and baste with the pan juices and remaining marinade. This is the key! Basting creates a beautiful glaze and the juices mix with the marinade to form a delicious sauce.
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11. Once the chicken is nicely browned and cooked through, remove it from the oven.
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12. Let it cool slightly until it's no longer piping hot.
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13. Carve the roast chicken.
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14. Serve with your favorite vegetables, such as cherry tomatoes. This is the key! If you shortened the marinating time, more juices will be released. These juices, combined with the marinade at the bottom of the bag, create a delicious sauce, so it's recommended to pour it over the chicken. You can also serve with whole grain mustard if desired.
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