Description
A little sweet, a little tart - mustard and lemon are a winning combination.

Ingredients

• 1 (2 1/2 to 3 pounds) whole fryer chicken
  
• 1 cup ReaLemon Lemon Juice from Concentrate
  
• 3/4 cup coarse-grain brown mustard
  
• 1/2 cup sugar
  
• 1/3 cup cooking oil

Preparation
Preheat oven to 375°F. Rinse chicken; pat dry. Skewer neck skin to back; tie legs to tail. Twist wings under back. Place, breast side up, on rack in shallow roasting pan.

For marinade, combine lemon juice, mustard, sugar and oil in small bowl. Pierce chicken with fork, pour half of marinade over; cover with plastic wrap. Marinate in refrigerator 2 to 4 hours. Reserve half of marinade.

Bake chicken 1 to 1 1/4 hours. Remove from oven when drumsticks move easily, juices run clear and thermometer registers 180° to 185°F. Cover and let stand 10 minutes before carving.

Bring remaining marinade to boil; cover and boil 1 minute. Serve reserved marinade with carved chicken.

Nutrition
no information available

Serves
Serves 6

Variations
no information available