After a few days of languishing around the house, eating boring foods and plenty of soup I am ready to break out the barbecue once again. Food tastes that much better after nursing a cold/ flu with chicken soup and scaldingly hot tea, honey and lemon don't you think? I even added a few shots of whiskey in the hopes that it would burn out any remaining germs, but instead the germs decided to stay and party!!! Oh well as a friend says, "This too shall pass".
So to rekindle my taste buds I decided upon this delicious barbecued chicken dish which incorporates some fragrant, piny rosemary and mustard as it's base. I served it up with some sweet potato fries (also cooked on the barbecue) and some green beans.
This recipe I found on taste.com serves 10 people so I drastically reduced the amounts this time around. The recipe as below also calls for roasting the chicken in the oven, but on a beautiful day like today the barbecue is calling me. In the barbecue cook the chicken pieces for approximately 8 - 10 minutes per side depending on size in a moderate temperature. You know the drill.
**Mustard & Rosemary Barbecued Chicken**
1/3 cup 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, crushed
1 lemon, rind finely grated, juiced
2.2kg chicken pieces (drumsticks, thigh or breast on bone), skin on
**************
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 375F (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.
So to rekindle my taste buds I decided upon this delicious barbecued chicken dish which incorporates some fragrant, piny rosemary and mustard as it's base. I served it up with some sweet potato fries (also cooked on the barbecue) and some green beans.
This recipe I found on taste.com serves 10 people so I drastically reduced the amounts this time around. The recipe as below also calls for roasting the chicken in the oven, but on a beautiful day like today the barbecue is calling me. In the barbecue cook the chicken pieces for approximately 8 - 10 minutes per side depending on size in a moderate temperature. You know the drill.
**Mustard & Rosemary Barbecued Chicken**
1/3 cup 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, crushed
1 lemon, rind finely grated, juiced
2.2kg chicken pieces (drumsticks, thigh or breast on bone), skin on
**************
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 375F (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.
29 comments:
It looks beautiful Val, that rosemary adds flavor as well as making it so pretty! I'm lovin the mustard in this dish!
Good to hear your on the mend, Val. I'm surrounded by people who are sick right now and I'm thinking it's only a matter of time for me.
I truely love chicken on the barbecue..and you've made me want to go outside and give mine a good Spring scouring! Looks delicious.
Nothing beats the BBQ. Your chicken is mouthwatering. Hope you feel better.
This chicken sounds very flavorful with dijon mustard and rosemary!
Oh, I can't tell you how much I'm looking forward to BBQ season. This has been one looooooong winter!
This is lovely...the mustard and rosemary sound like perfection.
Shame, Val!!I trust that you will be in tip-top shape soon!!! I knew it would just be a matter of time before you take out the ol' grill, now that the weather is changing!!!Looks delicious!!!
What a great dish! I love all of those zesty, robust flavors you have in there. It looks wonderful!
I can imagine the flavour of this chicken. I've been using a lot of fresh rosemary in my recipes lately and the difference is huge. Glad you feel much better.
that really looks delicious, Val!
A delightful combination of flavors! Wonderful!
Cheers,
Rosa
You can't beat the barbecue. There's just so much more flavour in barbecued food.
Glad to see you're feeling better Val! I love your bbq creations and the flavours in this chicken dish are wonderful!
This looks like a delicious dish, Val! I've been tagging a lot of your recipes and this going on the list. :-)
Yay for the BBQ grill! And feeling healthy.
Sweet Potato fries on the grill? Do tell...
The chicken sounds great, so do barbecued sweet potato fries.
Glad to hear you feel better.
LL
The aroma in your home while making this chicken must have been heavenly.
Neat click!
Josh is going to love this recipe!
Oh yeah the barbecues are coming back and with them the delicious and not boring food :-p This chicken sounds pretty tasty.
Mmm these look fantastic! I made something really similar in the broiler the other week and they were so simple and delicious!
I'm really missing chicken these days, and your dish isn't helping! Love the flavors here Val and the bbq makes it all the better. Hope you're feeling well!
Just delicious!
good to see you're grilling agin in canada - the soup season needs to melt away along with the snow!
Sounds terrific Val - hope you are soon feeling better. I'm suffering with a bad cold too - lots of soup all round!
It's still a bit too cold for barbecues here but it won't be long before I can make delicious food like this again!
terrific twist on chicken, val! rosemary is such a delightful herb, and mustard is quickly rising in the ranks in my condiment list. those fries look extra crispy and delicious too. :)
I adore mustard as a marinade...more than just a condiment. Rosemary is a natural here. Happy BBQing!
Simply beautiful! Rosemary and BBQ are a match made in heavan!
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