Hans Gilgen's
ORGANIC SEASONINGS

Whole Roasted Chicken:
1 Whole Chicken
3 Tablespoons Dijon Mustard
1/4 Cup CLASSIC BBQ DRY RUB

1) Preheat oven to 375 degrees.
2) Drain any liquid from chicken and pat dry with paper towels.
3) Add 2 teaspoons of CLASSIC BBQ DRY RUB to the cavity of the chicken and tie the legs together with butcher string.
4) Optional - Work your fingers in between the breast and the skin, add 1 teaspoon of CLASSIC BBQ DRY RUB in between the skin and the breast and work it in evenly.
5) Coat the outside of the chicken with the Dijon Mustard. Rub the rest of CLASSIC BBQ DRY RUB on the outside of the chicken coating all of the outside.
6) Place the chicken, breast side down, on a rack or a silcone baking mat, on a half sheet pan or baking dish.
7) Place on the center rack in the 375 degree oven and roast for 35 minutes. Turn breast side up, and roast for another 25 minutes or until the temperature of the inside of the thigh is 165 degrees.
8) Remove from the oven, tent with a piece of tin foil, and let rest for 20 minutes.
9) Remove the string from the legs. Cut the chicken in to pieces and ENJOY!!! 

Serve with Easy Homemade Seasoned Fries, TEX-MEX Corn on the Cob, or Roasted Corn on the Cob.

Tidbits: It's important to let the chicken rest for at least 20 minutes.