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Mustard, lemon and rosemary roast chicken
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: taste.com.au
| 1/3 cup | dijon mustard |
| 1/4 cup | olive oil |
| 1/4 cup | fresh rosemary, roughly chopped |
| 1/4 cup | flat-leaf parsley leaves, roughly chopped |
| 1 | garlic clove, peeled, sliced |
| 1 | lemon, rind finely grated, juiced |
| 2.2kg | chicken pieces, (drumsticks, thigh or breast on bone), skin on |
1.
Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined. Pour into a large ceramic dish. Season with salt and pepper.
2.
Add chicken pieces and turn to coat. Cover and refrigerate overnight.
3.
Preheat oven to 190°C. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through. Place on a platter. Serve warm or at room temperature.
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