This is a great family meal and budget fare for your next MamaBake session. You can use a mix of chicken cuts with the bone, or as I did, just brave the poultry scissors and cut up a whole bird…..(my bird phobia goes mental when I decide on chicken!). You could even just do legs or thighs, whichever option is the most cost efficient for you. I removed the skin, but you can do skin on and you’ll be rewarded with a lovely, crisp end result.
It’s easy to try and add too many flavours to a roast chicken recipe, but in my opinion, the simpler the better! In this way, the herbs shine and really release their full flavour and Dijon mustard – well, I think everything is better with Dijon mustard!
(serves approx 12)
3 lemons – juiced
1.5 cups olive oil
1.5 cups Dijon mustard
6 chicken marylands
(or 3 whole chooks)
6 T fresh rosemary – chopped
3/4 teaspoon salt
pepper to taste.
Combine the lemon juice, mustard and olive oil and whisk. Add the rosemary and seasonings.
In a large tray, cover the chicken pieces with the marinade and leave for at least an hour (covered in the fridge)
Preheat your oven to a hot 200 degrees and cook for around 50 mins to an hour or until the juices in the thickest part of the chicken run clear.
Serve with fresh salads or simple vegetables.