Roasted Chicken with Mustard, Fresh Basil, and Garlic

We've made a few recipes from this book now and so far none have been fabulous. Not bad, just not flavorful. I was surprised since this one had us leave the chicken with the seasonings overnight. Is there something I'm doing wrong that's not allowing the seasoning to soak in? It was very juicy though, which is good. 

• 1 (3 1/2 - 4 lb) whole chicken, patted dry with paper towels
• 2 tsp coarse kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 Tbsp Dijon mustard
• 2 tsp minced fresh basil
• 2 garlic cloves, minced
• 2 Tbsp extra-virgin olive oil

Rub the chicken all over, including the cavity, with the salt and pepper. In a small bowl, stir together the mustard, basil, and garlic and rub onto the chicken, inside and out. Refrigerate overnight or at least 1 hour. 

Preheat the oven to 400 degrees. Place a rack in a roasting pan. Carefully lay the bird on the rack, breast side down. Drizzle with 1 Tbsp of the oil. Roast for 30 minutes. Using a wooden spoon in the chicken cavity, flip the bird over and drizzle with remaining oil. Continue to roast until the bird is golden brown and cooked through, about 30-40 more minutes. 

Serves 4

Prep Time: 5 minutes plus overnight sitting
Total Time: 1 hour, 15 minutes plus overnight sitting

Recipe from Fifty Shades of Chicken by FL Fowler