Friday, September 26, 2014

Mustard, Honey, Lemon And Rosemary Roast Chicken.


1/3 cup Dijon Mustard
1/4 cup olive oil
1/4 honey
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
Salt and pepper
Chicken pieces (drumsticks, thigh or breast on bone), skin on


Combine mustard, oil, honey,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. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
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 with a simple salad or rice.

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