Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

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2 (3 1/2- to 4-pound) whole chickens, raw with skin

1/2 cup stone-ground mustard

2 large garlic cloves, minced

3 tablespoons chopped fresh or 1 tablespoon dried rosemary

1 cup bottled cranberry chutney (such as Crosse & Blackwell, or cranberry relish

1/4 cup chopped pecans, toasted

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