Mustard, lemon and rosemary roast chicken

Hearty comfort meets healthy eating in this delicious roast chicken recipe.

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.
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 or at room temperature.

Source

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 , skin on

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