Ingredients:
- 1 whole chicken (cut into pieces)
- 1/3 cup mustard
- 1/4 cup olive oil
- 1/4 cup chopped rosemary leaves
- 1/4 cup chopped parsley
- 1 minced garlic
- 1 cup lemon juice
- 1 teaspoon pepper
- 1 teaspoon salt
Procedure:
- Combine mustard, olive oil, chopped rosemary leaves, chopped parsley, garlic, lemon juice, salt and pepper in a food processor. Process until well combined.
- Coat chicken into the mixture. Cover and refrigerate overnight.
- Preheat the oven to 190°C.
- Place chicken pieces on a roasting rack and spoon over remaining marinade sauce.
- Roast for 50 minutes.
- Place on a platter and serve warm.
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