Lemon, parsley & mustard Roast Chicken

As good as a roast chicken is, it can definitely get a summery slant for this recipe. Preferably marinade overnight or for as long as you can in the fridge. This fresh tasting chicken will be perfect with some Mediterranean roast veg or salad



For the marinade:

  • 2 shallots
  • 5 garlic cloves
  • juice of 2 lemons
  • 35g parsley
  • 2 teaspoons of wholegrain mustard
  • 1 tablespoon olive oil


  • Whole chicken
  • 200ml chicken stock



  • Peel the shallots and garlic and first blend these together to ensure they are blended as finely as possible
  • Scrape the contents back down to the bottom of the blender, and add the parsley, olive oil, juice of 2 lemons squeezed through a sieve to catch the pips and mustard
  • Blend until it is as fine as possible


  • Cover a roasting tray with tinfoil, place the whole chicken on top of the tin foil and cover with the marinade, cover the top of the chicken loosely with tin foil and marinade in the fridge, preferably overnight


  • Preheat the oven to 170, take the chicken from the fridge, remove the top piece of tinfoil and add the stock around the bottom of the chicken, replace the top piece of tinfoil and cook in the oven according to the packet guidelines
  • remove the top piece of tinfoil for the last 15 minutes of cooking time to let the skin become crispy


Between the lemon juice in which marinades the chicken and the stock in the tray, the result is incredibly juicy meat, enjoy!


If you give this a go let me know on instagram using #studentfoodbible and tag me @stufoodbible

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