Lemon Mustard Roasted Chicken Recipes

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CRISPY MUSTARD-ROASTED CHICKEN



Crispy Mustard-Roasted Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 3 servings

Number Of Ingredients 10

4 cloves garlic
1 tablespoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
2 cups panko (Japanese bread flakes)
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons good olive oil
2 tablespoons unsalted butter, melted
1/2 cup Dijon mustard, such as Grey Poupon
1/2 cup dry white wine
1 (3 1/2- to 4-pound) chicken, cut in eighths

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the garlic, thyme, 2 teaspoons salt, and 1 teaspoon pepper in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the panko, lemon zest, olive oil, and butter and pulse a few times to moisten the bread flakes. Pour the mixture onto a large plate. In a shallow bowl, whisk together the mustard and wine.
  • Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.
  • Bake the chicken for 40 minutes. Raise the heat to 400 degrees F and bake for another 10 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

LEMON-MUSTARD ROASTED CHICKEN



Lemon-Mustard Roasted Chicken image

Brush chicken with a mixture of Dijon mustard, lemon juice and olive oil for Lemon-Mustard Roasted Chicken. You're in for one easy, delicious entrée with Lemon-Mustard Roasted Chicken.

Provided by My Food and Family

Categories     Recipes

Time 50m

Yield 6 servings

Number Of Ingredients 5

1/4 cup GREY POUPON Dijon Mustard
2 Tbsp. lemon juice
1 Tbsp. olive oil
1 broiler-fryer chicken (3-1/2 lb.)
1/8 tsp. pepper

Steps:

  • Heat oven to 425°F.
  • Mix mustard, lemon juice and oil until blended.
  • Place chicken on rack of broiler pan; brush with mustard mixture. Season with pepper.
  • Bake 40 min. or until chicken is done (165°F).

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 310 mg, Carbohydrate 1 g, Fiber 0 g, Sugar 0 g, Protein 25 g

GRILLED LEMON MUSTARD-RUBBED CHICKEN



Grilled Lemon Mustard-Rubbed Chicken image

Provided by Anne Burrell

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 18

1 cup Dijon mustard
2 tablespoons finely chopped fresh rosemary
1 teaspoon crushed red pepper flakes
1 to 2 tablespoons extra-virgin olive oil
4 Meyer lemons, 2 zested and juiced and 2 halved
1 chicken, cut into 8 pieces
Kosher salt
Grilled Corn Salad, recipe follows
3 ears corn, shucked
2 Roma tomatoes, medium dice
1/2 cucumber, medium dice
1/2 cup crumbled Cotija cheese
1/2 red onion, finely chopped
1/2 cup fresh cilantro, roughly chopped
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
Juice of one lime
Kosher salt

Steps:

  • Combine the mustard, rosemary, red pepper flakes, lemon juice and lemon zest in a small bowl. Add the olive oil to the mustard mixture to loosen it. Paint this mixture generously all over the chicken and let sit for up to 2 hours at room temperature or overnight in the refrigerator. If you have any of the mustard mixture left over, save it for repainting while the chicken is cooking.
  • Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty skin). Brush off any crud on the grill with a wire grill brush and run an oiled towel over the grill to pick up any bits of loosened crud. Season the chicken lightly with salt and arrange gently on the grill, skin-side down, and cook until the skin has started to brown and crisp, 5 to 6 minutes. If the chicken flares up, move it to a cooler part of the grill; you don't want sooty film on the chicken (it won't taste good).
  • Once the chicken has started to brown and crisp, it's a good idea to close the grill to allow the heat to cook the chicken from all directions. You want to cook the chicken skin-side down for a total of 10 to 12 minutes, then turn it over and cook it until an instant-read thermometer registers 165 degrees F, another 10 to 12 minutes. If you're using a grill pan, you can transfer the chicken to a 375 degree F oven when it's ready to flip so it can finish cooking. If there is leftover mustard mixture, use it to paint the skin of the chicken, up to 5 minutes before the end of cooking.
  • When the chicken is nearly done, place the lemon halves on the grill cut-side down and leave them alone until brown and caramelized, 5 to 6 minutes. (These will smell great while they're grilling!)
  • Remove the chicken from the heat. Serve with the grilled lemon for extra lemony goodness and the Grilled Corn Salad.
  • Heat a grill or grill pan to medium-high. Grill the corn on all sides until grill marks appear, about 10 minutes. Remove from the heat and allow to cool until manageable. Slice the kernels off the cob and add to a medium bowl. Add the tomatoes, cucumber, cotija and red onion. Stir gently until just combined. Add the cilantro, olive oil, red wine vinegar and lime juice. Stir to combine. Taste and season with salt as needed.

CITRUS-MUSTARD ROASTED CHICKEN



Citrus-Mustard Roasted Chicken image

Tender roast chicken is an elegant dish that's easy to make. We love the tang of orange and lemon slices and the subtle heat from mustard. -Debra Keil, Owasso, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons mustard seed
1/4 cup olive oil
1 tablespoon minced fresh chervil or 1 teaspoon dried chervil
1 tablespoon champagne vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 broiler/fryer chicken (3 to 4 pounds)
2 orange slices
2 lemon slices
2 onion slices
3 sprigs fresh parsley, stems removed

Steps:

  • In a spice grinder or with a mortar and pestle, grind mustard seed to a powder; transfer to a small bowl. Stir in oil, chervil, vinegar, Worcestershire sauce and pepper. Rub over outside and inside of chicken; place on a large plate. Refrigerate, covered, overnight., Preheat oven to 350°. Place chicken in a shallow roasting pan, breast side up. Loosely stuff chicken with orange, lemon, onion and parsley. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 to 1-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.

Nutrition Facts : Calories 537 calories, Fat 37g fat (8g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 44g protein.

ROASTED LEMON CHICKEN



Roasted Lemon Chicken image

This gorgeous herb-rubbed chicken is so moist and tender that you'll want to serve it for special occasions as well as family suppers. Margaret Wilson of Hemet, California shared the succulent entree.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 8

1 whole broiler/fryer chicken (3-1/2 pounds)
1-1/2 teaspoons salt-free lemon-pepper seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon dried thyme
1 medium lemon, halved
2 fresh rosemary sprigs

Steps:

  • Loosen skin around chicken breast, leg and thigh. Combine the seasonings; rub half under skin. Cut half of the lemon into quarters and place in the cavity along with rosemary sprigs. Skewer openings; tie drumsticks together with kitchen string. , Place chicken breast side up on a rack in a roasting pan. Squeeze the remaining lemon over chicken; rub with remaining spice mixture. Bake, uncovered, at 375° for 1 to 1-1/2 hours or until chicken juices run clear and a thermometer reads 180° (cover loosely with foil if browning too quickly). Cover and let stand for 15 minutes. Remove and discard skin, and discard lemon and herbs from cavity before carving.

Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 215mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

WHOLE ROASTED MUSTARD CHICKEN



Whole Roasted Mustard Chicken image

A whole chicken is an easy, efficient weeknight meal when roasted at high heat on a bed of vegetables. Mustard adds a welcome tang to the recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h25m

Number Of Ingredients 9

1 large onion, cut into 1/4-inch rounds
2 sweet potatoes, cut into 1/4-inch rounds
12 ounces brussels sprouts, trimmed
9 thyme sprigs
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1 whole chicken (3 1/2 pounds), room temperature, patted dry
2 lemons, pricked all over with a fork, plus wedges for serving
1/4 cup Dijon mustard

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss onion, sweet potatoes, brussels sprouts, and 3 thyme sprigs with 2 tablespoons oil. Season with salt and pepper; spread in a single layer. Season chicken cavity with salt and pepper, then stuff with lemons and remaining 6 thyme sprigs. Rub remaining 1 tablespoon oil over skin, brush with mustard, and season with salt and pepper. Tie legs with twine. Place on top of vegetables; roast 20 minutes.
  • Reduce temperature to 375 degrees and roast until a thermometer inserted into thickest part of thigh (avoiding bone) registers 165 degrees, 40 to 45 minutes more. Transfer chicken to a carving board; let stand 15 minutes. Meanwhile, return vegetables to oven. Continue roasting until tender and golden brown in places, 12 to 15 minutes more. Carve chicken and serve, with vegetables and lemon wedges alongside.

MUSTARD LEMON CHICKEN



Mustard Lemon Chicken image

Make and share this Mustard Lemon Chicken recipe from Food.com.

Provided by Pismo

Categories     Chicken Breast

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup lemon juice
1/4 cup vegetable oil
1/4 cup dijon-style mustard
2 teaspoons brown sugar
1 teaspoon salt
1/4 teaspoon pepper
6 chicken breasts

Steps:

  • Combine lemon juice, oil, mustard, sugar, salt and pepper.
  • Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
  • Refrigerate, covered 30-45 minutes, turning once.
  • Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
  • Turn and baste every 5 minutes while cooking.

PAN ROASTED CHICKEN WITH LEMON AND WHOLE GRAIN MUSTARD



Pan Roasted Chicken With Lemon and Whole Grain Mustard image

This is my secret for success with a small roasted chicken. It's skin will be mahogany brown and crackling, while all of it's meat, white and dark alike, will be moist and flavorful. You can butterfly the chicken yourself if you don't have a butcher that will do it for you. It's easy with poultry shears. Working slowly and deliberately, use the shears to cut along each side of the backbone from neck to tail and remove it. Turn the bird breast-up, spread it open, and flatten it with a firm blow from the heel of your hand. Easy Peasy, and mighty delicious!

Provided by MarieRynr

Categories     Whole Chicken

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 (3 lb) frying chickens, butterflied
2 fresh basil leaves or 1 sprig rosemary
salt & freshly ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 cup chicken stock
2 large lemons, juice of (6 to 8 TBS)
2 tablespoons whole grain mustard
4 tablespoons unsalted butter, cut into several pieces
1/4 cup minced fresh flat leaf parsley or 1/4 cup finely shredded fresh basil

Steps:

  • Preheat oven to 450*F.
  • Prepare the chicken by gently easing your fingertips between the skin and the meat at the neck opening, to loosen the skin all over the breast, taking care not to tear the skin.
  • Insert the parsley sprig, basil or rosemary under the skin.
  • Season the chicken generously on both sides with salt and pepper.
  • Heat an oven-proof skillet large enough to hold the chicken over high heat.
  • Add the olive oil and swirl it in the skillet.
  • As soon as you begin to see slight wisps of smoke, carefully place the chicken skin side down in the skillet.
  • Sear the chicken, undisturbed, while reducing the heat little by little to medium, until it's skin has turned golden brown and crisp, 5 to 7 minutes.
  • Carefully turn the chicken skin side up.
  • Put the skillet with the chicken into the preheated oven and cook until the chicken is deep golden brown and the juices run clear when the thickest part of the thigh meat is pierced with a thin skewer, 10 to 15 minutes more, depending on it's size.
  • When the chicken is done, remove it from the skillet with tongs and transfer it to a cutting board.
  • Pour off all but a thin glaze of fat from the skillet.
  • Return the skillet to high heat, add the chicken stock and the lemon juice, stirring and scraping with a wooden spoon to deglaze the pan.
  • Boil the liquid down until it has reduced by half it's volume, 3 to 4 minutes.
  • Turn down the heat and add the mustard, stirring briskly with a wire whisk.
  • Add the butter a piece at a time to make a creamy sauce, making sure each piece has been incorporated completely before adding the next.
  • Season to taste with salt and pepper and stir in half of the parsley or basil.
  • To serve, spoon the sauce into the centers of two to four heated plates.
  • With a large sharp knife, cut the chicken into two halves or four equal pieces.
  • Place the chicken on the plates, sprinkle with the remaining parsley or basil and serve.

LEMON-ROASTED CHICKEN



Lemon-Roasted Chicken image

I heard about this "engagement chicken" on the radio, and searched it out online and read how a few different people did it. Here is my variation on it - guaranteed to result in super moist lemon-roasted chicken! And yes - I did get proposed to within 3 months of making it! Looks super pretty and tastes amazing! I usually pair the chicken with a lasagna or a vegetable medley.

Provided by Sential

Categories     Whole Chicken

Time 1h55m

Yield 4

Number Of Ingredients 5

1 (2 to 3 pound) whole chicken
4 ½ each lemons, divided
1 tablespoon coarse sea salt
½ teaspoon freshly ground black pepper
3 sprigs fresh rosemary

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Rinse chicken thoroughly with cold water, empty the cavity, and pat chicken dry with paper towels.
  • Place chicken, breast-side down, into a roasting pan. Squeeze juice from 1 1/2 lemons over chicken.
  • Mix salt and pepper together in a small bowl and spread mixture all over chicken using your hands.
  • Roll 2 lemons on the countertop to soften them a bit. Puncture several times with a fork and cram into the cavity of the chicken.
  • Place roasting pan in the preheated oven and lower temperature to 350 degrees F (175 degrees C).
  • Bake in the preheated oven for 20 minutes. Pull out chicken and turn over using wooden spoons or tongs. Return to the oven and continue to bake until no longer pink in the center and juices run clear when the thigh is pricked with a fork, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Let chicken rest for 10 minutes before serving. Cut remaining lemon into slices. Transfer chicken to a serving dish and garnish with lemon slices and fresh rosemary. Pour juices from the roasting pan over the chicken to make it super juicy.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 13.8 g, Cholesterol 121.2 mg, Fat 21.8 g, Fiber 6.1 g, Protein 39.8 g, SaturatedFat 6 g, Sodium 1440.5 mg

HONEY MUSTARD ROAST CHICKEN



Honey Mustard Roast Chicken image

Here's a delicious recipe for roast chicken using one of my all-time favorite poultry techniques...spatchcocking! This method of cooking allows the chicken to sit flat as it roasts, ensuring that everything cooks evenly so the breast meat ends up just as juicy and succulent as the dark meat. The honey mustard marinade adds incredible flavor and works overtime as a sweet and tangy basting and serving sauce. Serve with roasted potatoes and Brussels sprouts, if desired.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h30m

Yield 4

Number Of Ingredients 10

½ cup yellow mustard
¼ cup honey
¼ cup seasoned rice wine vinegar
2 teaspoons Sriracha
1 teaspoon smoked paprika
1 teaspoon freshly ground black pepper
3 teaspoons kosher salt, plus more as needed
1 (4.5 pound) whole chicken
¼ cup chicken stock, or as needed
2 tablespoons chopped green onions, or to taste

Steps:

  • Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
  • Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
  • Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
  • Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
  • Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
  • Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
  • While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
  • Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
  • Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

Nutrition Facts : Calories 637.1 calories, Carbohydrate 20.3 g, Cholesterol 255.7 mg, Fat 22.7 g, Fiber 1.6 g, Protein 84.8 g, SaturatedFat 6 g, Sodium 2199.7 mg, Sugar 17.8 g

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2014-02-01 Directions: Preheat oven to 400 degrees F. To make the lemon rub, combine olive oil, mustard, lemon zest, oregano, thyme and salt in a small bowl. Using your fingers or a brush, work the lemon rub onto both sides of the chicken. In a large bowl, whisk together chicken stock, lemon juice and lemon zest; set aside.
From damndelicious.net


BAKED LEMON HONEY MUSTARD CHICKEN RECIPE - I HEART EATING
2016-01-13 Instructions. Combine ⅓ cup olive oil, fresh lemon juice, rosemary, and salt and pepper in a large resealable plastic bag. Add chicken thighs, and turn to coat. Chill for 1-24 hours. Preheat oven to 375 F. Lightly grease an oven-safe skillet. Add chicken to skillet, skin side down. Discard any remaining marinade.
From ihearteating.com


LEMON & HERB ROASTED CHICKEN - MINIMALIST BAKER RECIPES
2019-11-13 This recipe is simple, requiring just 1 pan and 6 ingredients to make.. How to Make Roasted Chicken. There are plenty of methods out there for roasting a chicken, but our preferred is simple: Season, place in a baking pan, and roast at a high temperature (450 F / 232 C) for about 1 hour, depending on the size of your chicken.
From minimalistbaker.com


LEMON MUSTARD CHICKEN WITH POTATOES - BUTTER & BAGGAGE
2015-10-06 How do you MAKE lemon mustard chicken with roasted potatoes. Step 1: For this quick one pot recipe, you mix mustard, olive oil, lemon juice and thyme together and rub it onto the chicken. Step 2: Brown the chicken thighs in a hot skillet until golden brown about 5 minutes per side. Step 2: Add the potatoes to the now empty skillet and roast ...
From butterandbaggage.com


HONEY MUSTARD ROAST CHICKEN - EASY CHICKEN RECIPES
2021-08-27 Pat the chicken dry and place in a prepared dish, Mix together the honey mustard sauce. Rub the chicken all over with the sauce and under the skin. Stuff the chicken with the onions. Roast and baste halfway through cooking. Rest, carve and serve!
From easychickenrecipes.com


INA GARTEN'S CRISPY MUSTARD-ROASTED CHICKEN RECIPE IS A …
Ina Garten's mustard-roasted chicken recipe deserves to be committed to memory. It features a short but impactful ingredient list and pairs wonderfully with a range of sides. But don't worry, you'll have plenty of time to try out new accompaniments because this is one recipe that's bound to make weekly rounds on your dinner table.
From southernliving.com


LEMON AND GARLIC ROAST CHICKEN RECIPES
Make and share this Lemon and Garlic Roast Chicken recipe from Food.com. Recipe From food.com. Provided by Dave C. Categories Whole Chicken. Time 2h5m. Yield 4 serving(s) Number Of Ingredients 11. LEMON AND GARLIC BAKED CHICKEN. Recipe From foodnetwork.com. Provided by Kardea Brown. Categories main-dish. Time 2h10m. Yield 6 …
From dewbay.tibet.org


ROAST CHICKEN WITH LEMON, GARLIC AND ROSEMARY | CANADIAN LIVING
2006-01-16 Cut onion into 6 wedges. Add vegetables to bowl along with remaining garlic, oil, salt and pepper; toss to coat. Remove giblets and neck from chicken. Pat chicken dry inside and out. Place lemons in cavity. Tie legs together with string; tuck wings under back. Place, breast side up, on rack in large roasting pan.
From canadianliving.com


THOMASINA MIERS’ RECIPE FOR SPICED TURMERIC CHICKEN BAKE WITH …
1 day ago 1 lemon, half juiced, the rest cut into wedges Heat the oven to 220C (200C fan)/425F/gas 7. Put the potatoes and half a teaspoon each of turmeric and sea salt into a deep saucepan and cover with ...
From theguardian.com


LEMON HERB ROASTED CHICKEN - DAMN DELICIOUS
2018-06-10 Preheat oven to 425 degrees F. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken cavity with salt and pepper, to taste. Place chicken, breast side up, on a rack in a shallow roasting pan; tie drumsticks together with kitchen twine; set aside.
From damndelicious.net


ROASTED CHICKEN WITH LEMON CURD - RECIPE GIRL
2018-12-19 Place the chicken, breast side up on a broiler pan coated with cooking spray. Pierce the skin several times with a meat fork. Insert a meat thermometer into the meaty part of the thigh (don't hit the bone). Brush the chicken with lemon curd. Arrange the lemon wedges around the chicken. Bake for 30 minutes at 450.
From recipegirl.com


LEMON MUSTARD CHICKEN - THE BETTY ROCKER
2021-03-30 1. Mix the lemon juice, mustard, olive oil, salt, pepper, parsley, thyme and garlic together in a bowl. 2. Add the chicken breast or tempeh pieces to the bowl, stirring to coat. 3. Heat a skillet to medium and spray with cooking oil. Add the chicken to the skillet.
From thebettyrocker.com


ROAST LEMON CHICKEN WITH MUSTARD SALAD – CHETNA MAKAN
2021-08-08 Grate the garlic and ginger into a bowl and add the lemon juice and zest. Add some freshly ground black pepper, a pinch of salt, soy sauce and oil, mixing well. Make a couple of slits in the chicken leg and rub with the marinade. Transfer to a roasting tin and leave to rest for 30 minutes – one hour, depending on how much time you have.
From chetnamakan.co.uk


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