Mustard, Lemon And Rosemary Roast Chicken

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ngredients (serves 10) 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. Method 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.