Monday, May 16, 2011

Mustard, lemon and rosemary roast chicken

When the days are short and the nights are cool, there's no place better than a table spread with tasty comfort food. So warm up your families hearts with this mustard, lemon and rosemary roast chicken from Taste.

Ingredients (serves 10) 
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

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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