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

Method:

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.