| Dijon Mustard | 1/3 cup |
| Olive Oil | 1/4 cup |
| Honey | 1/4 cup |
| Rosemary Leaves, Roughly Chopped | 1/4 cup |
| Flat- Leaf Parsley Leaves, Roughly Chopped | 1/4 cup |
| Garlic, Peeled, Slice | 1 clove |
| Lemon, Rind Finely Grated, Juiced | 1 |
| Salt | 1 teaspoon |
| Pepper | 1 teaspoon |
| Chicken, Drumsticks, Thigh Or Breast On Bone, Skin On | 8 pieces |
Combine mustard, oil, honey,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 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 with a simple salad or rice.