Mustard, lemon and rosemary roast chicken

Mustard, lemon and rosemary roast chicken

Ingredients (serves 10):

  • 1/3 cup 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 off



  1. Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup lemon juice in a small food processor. Process until well combined.
  2. Pour into a large ceramic dish. Season with salt and pepper.
  3. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
  4. Preheat oven to 190°C.
  5. Place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through.
  6. Place on a platter.
  7. Serve warm or at room temperature.
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