Herb Roasted Chicken Dijonaise

1 free range chicken (4 to 6 pounds)Kosher salt and pepper 1/2 lemon2 tablespoons chopped fresh garlic 1/2 cup extra virgin olive oil2 tablespoons herbs de Provence (see note) 1/2 cup Dijon mustardRemove giblets from the cavity of the bird and lightly rinse with cold water. Dry the bird and season with kosher salt and black pepper. Squeeze the lemon inside the cavity of the bird and rub garlic on the inside and outside. Sprinkle with herbs de Provence and pour olive oil over the top.Marinate the bird for 3 to 4 hours. Roast on a charcoal rotisserie for 1 hour. Baste the bird with mustard and continue to roast for another 10 minutes. Let rest for 15 minutes. Slice and serve with homemade "frites."Serves four.Chef's note: Herbs de Provence is a traditional French dried herb blend consisting of basil, thyme, sage, rosemary, lavendar, chevril, fennel, majoram and savory. Look for it in the spice aisle.Chef Joseph Doppes, Bistrot Margot, Naperville