- 3 lbs (1.4kg) chicken, cut into 6 pieces
- ¼ cup (50ml) Summer Kitchen Rosemary Mustard Sauce
- 1 Tbsp lemon juice
- salt to taste
Arrange chicken pieces in a large casserole dish. Pour mustard sauce and lemon juice over top, turning chicken pieces to coat evenly. Cover with plastic wrap and allow to marinate in the refrigerator all day or overnight, turning occasionally. Remove from fridge and allow to come to room temperature while you preheat your oven to 375°F/190°C. Remove chicken from marinade and place skin side up in a single layer on a buttered shallow baking dish. Bake uncovered for 35-40 minutes.
You can also place some small quartered new potatoes around the pan to roast along with the chicken. Whether roasted with the chicken, or cooked separately, the potatoes are nice tossed with a couple of tablespoons of the mustard sauce, and served alongside the chicken.
This dish is also great with pork tenderloin or leg of lamb.