Ingredients
½ Cup Whole Grain Mustard
¼ Cup Honey
4 Tablespoons Unsalted Butter
1 Tablespoon Salt
1 Teaspoon Black Pepper
1, 5 Pound Whole Chicken, innards removed
½ Lemon
½ Bulb Garlic
1 Shallot

Instructions
Preheat the oven to 350 degrees F.
Rinse whole chicken under cold running water. Pat chicken dry with paper towels. Place chicken breast-side up in a roasting pan with roasting rack.
Mash mustard, honey, butter, salt, and pepper together in a small mixing bowl. Use your hands to spread the mixture all over the chicken and under the skin of the chicken.
Wash your hands. Place the lemon half, garlic bulb half, and shallot in the cavity of the chicken. Tuck the wings under the body of the chicken and tie the legs together with kitchen string.
Roast chicken for 1 hour and 40 minutes, until internal temperature of chicken reads 165 degrees F.
Let chicken rest for about ten minutes before carving and serving. Chicken will last, cut into eight pieces, wrapped in foil or in an air-tight container under refrigeration for a week.