Herb and Mustard Roast chicken

Roasting chicken can be a daunting prospect, there is prep work, and lots of cook time and basting. And the molesting of the chicken is downright well... gross. Particularly if you want to do it right, you really need to get in between the skin and the flesh.
However the rewards are well worth all of the problems. You can feed many people, and often enjoy leftovers. Like last night. I fed me, my husband and a couple of friends, and we will definitely be enjoying chicken pot pie made from the leftovers.

Roast chicken with mustard and herbs de provance.

I have no clue where I found this one. Somewhere on the interwebs but its deliciousness is only augmented by its simplicity.

1 onion sliced into 8ths
4 cloves garlic crushed
1 lemon sliced
1 stick of butter softened
1/2 cup of dijon mustard
4 T of herbs de provance
4 T salt
2 T pepper
2 chickens

Combine the mustard, butter, and herbs de provance until they form a paste (ew I know but necessary). Set aside. Work your hands between the skin and the flesh of the chicken. then rub the skin with pepper and salt. make sure you make the membrane between the core of the chicken and the legs. put some of the paste between the skin and the flesh and using your hand over the top of the skin, smooth out the paste so that it covers the flesh of the chicken under the skin. make sure to put some on top of the legs. Sprinkle the skin of the chicken with salt and pepper and lightly rub some of the paste over the skin, this will be harder to get to stick so just do the best you can. Stuff the chickens with the onion, garlic and lemon. pour some chicken stock inside the chicken. Then place inside the oven at 345 for an hour. After an hour baste with the juices under the chicken or with chicken broth. then cook for 2-2and a half hours, basting every 30-40 mins.
when the chicken is ready (around 170 degrees on a meat thermometer) remove the chickens from the oven and let them sit for 5 mins on the rack of the roasting pan. Then transfer them to a cutting board to sit for another 10-15 mins before they are ready to carve. ( make sure the cutting board has a groove for the juices to run into. scrape the pan with a spatula making sure you get all of the brown bits. Then, pour the contents of the pan through a sieve into a gravy separator, pour the dark brown liquid into a skillet and cook on medium heat until thickened ( you can add arrowroot to thicken the gravy).
Serve with your favorite sides and enjoy!!