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2 teaspoons grated lemon zest from 1 lemon (reserve lemon for vinaigrette)
2 teaspoons salt
1 teaspoon pepper
2 whole chickens (3 1/2 to 4 pounds each), prepared according to photos 1 through 3
4 lemons, halved; plus halved, zested lemon from rub
1 garlic clove, minced
1/2 teaspoon salt
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon pepper
2 tablespoons minced fresh parsley leaves
2/3 cup extra-virgin olive oil
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1st Keep
 Frisby0
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