Mustard Lemon and Rosemary Roast Chicken

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

Mustard, lemon and rosemary roast chicken


  • 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. Preheat oven to 190°C.( 350 F)
  2. 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.
  3. Add chicken pieces and turn to coat. Cover and refrigerate overnight.
  4. 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.

Mustard Lemon and Rosemary Roast Chicken
Mustard Lemon and Rosemary Roast Chicken

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