This is a glossy, lemony lick your fingers type of chicken. We have a wonderful rosemary bush in the garden and the pungent needles infused the chicken beautifully during the roasting.  The marinade is rather like a dressing, the Dijon mustard and lemon zest help make the taste buds sing.  It was helpful to add some new potatoes to cook along with the chicken for a superb one dish meal.  This is a bold, fully satisfying taste without any real effort or skill required, what could be better than that for a busy jet lagged mummy!

Lemon and Rosemary Roast Chicken.

1, organic chicken cut up

2 lemons

1 large bunch fresh rosemary

8-10 new potatoes (cut in half if they're too big)

For the marinade.

1 tablespoon Dijon mustard

1 lemon, quartered seeds removed, skin left on

6-8 tablespoons olive oil

1 glass white wine

2 garlic cloves

Heat the oven to 375 F

To make the marinade place all the ingredients in a food processor and blitz.

Place the chicken in a large zip lock bag, pour the marinade into the bag and place in the fridge for at least 2 hours but overnight is preferable.

When ready to roast, place the chicken, along with the cut up lemons, potatoes and fresh rosemary in a roasting pan. Place in the oven and roast for approximately1 hour until golden brown.

Remove the chicken from the pan, place on a warm platter and cover with aluminium foil and allow to rest for at least 10 minutes.

When ready to serve, pour over the sauce, lemons and potatoes from the roasting pan over the chicken. Add a few sprigs of fresh rosemary and serve.

Click here to see more herb recipes from Lavender and Lovage.