Chicken marinated with mustard, lemon and rosemary
A simple and delicious midweek meal the whole family will enjoy. And if there's any left over, cold chicken drumsticks are really delicious.
- Place the chicken pieces (drumsticks, thighs, and wings, or 4 chicken 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.
- 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 and put into the oven. If using breasts, these will take 20-25 minutes to cook; legs and wings will take 35-40 minutes.
- 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 lemon wedges, baked potatoes and a salad or green leafy vegetable. Any leftover chicken is also delicious served cold.