Mustard and parsley marinated roast chicken

You don't need to save roasting a chicken for Sunday. We love this recipe midweek. The chicken is so juicy and flavoursome that we serve it with some green veg or in the summer, just with salad.If you are only cooking for 2, I would still recommend cooking the whole bird and have leftovers, alternatively you can cook two leg and thigh joints and halve the marinade quantities

• Servings: 4

Source: The Secret Supper Society

Import to my cookbook