Chicken marinated with mustard, lemon and rosemary

Name: Chicken marinated with mustard, lemon and rosemary
Ingredients: 4 Chicken drumsticks, or wings (Main); 4 Chicken thighs, or breasts; 4 Garlic cloves; 2 sprigs Fresh rosemary; 4 Tbsp Wholegrain mustard; ¼ cup Olive oil; 3 Lemons, cut 1 lemon into slices, and juice the remaining 2; 1 to taste Salt & freshly ground pepper; 1 to taste Fresh parsley

www.nzherald.co.nz

Your recipes

Servings: 4

Cost: $10.18 /serving

Author : Lois Daish

chicken marinated with

Ingredients

Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Place the chicken pieces (drumsticks, thighs, and wings, or breasts) in a large bowl. In a small bowl combine the garlic, rosemary, mustard, olive oil, lemon zest, juice (from 2 lemons) and salt and pepper. Pour this over the chicken, stir, cover and set aside for at least 20 minutes. It may also be prepared up to 24 hours ahead if you cover the bowl and put it in the refrigerator.

Step 2

When ready to cook, preheat the oven to 200C, preferably fan-bake. Place the pieces of chicken in a shallow baking dish just big enough to hold the chicken in a single layer. Spoon the marinade over the chicken, spread the lemon slices around and put into the oven. If using breasts, these will take 20-25 minutes to cook; legs and wings will take 35-40 minutes.

Step 3

When the chicken is thoroughly cooked and a light golden brown on top, remove from the oven, sprinkle with the parsley and baste the pieces of chicken with the remaining pan juices. Serve with baked potatoes and a salad or green leafy vegetable. Any leftover chicken is also delicious served cold.