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 and Rosemary Barbecued Chicken**
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.