Fresh herbs: Rosemary, sage, thyme
Potatoes & Carrots
1 cup Dijon mustard
1/2 cup soy sauce
1/2 cup juice from fresh lemon (don't discard lemon rinds)
Soak cocorico pan in water for 1/2 hour. Boil potatoes and carrots until just slightly cooked...they will fully cook while chicken is roasting. Place all ingredients in a bowl. Whisk with a wire whisk until ingredients are incorporated well—the marinade should have a smooth and creamy consistency.
Preheat oven to 425°. Clean chicken well and pat dry. Stuff cavities with lemon rinds and fresh herbs. Place bird on the cone. Place the potatoes and carrots in the dish area. Pour marinade over chicken and veggies. Add cracked pepper and remaining herbs to the top of each chicken.
Place an oven thermometer in each chicken and cover with aluminum foil. Place on the lower rack of the oven. Bake for 1 1/2 hours, then remove the aluminum foil. Baste with a basting bulb. Keep basting often, ever 15 minutes until the thermometer reads 180°.