Mustard, lemon and rosemary roast chicken

• Ingredients

• 1/3 cup Maille Dijon Mustard
• 1/4 cup olive oil
• 1/4 cup rosemary leaves, 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
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  • Method
  • Notes

  1. Step 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. Step 2
     Add chicken pieces and turn to coat. Cover and refrigerate overnight.
  3. Step 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.