Baked mustard & lemon chicken

This is a quick dish to cook, if you have chicken pieces available. I used 4 chicken legs, but it will work with any chicken pieces. If you use pieces with their skin on, this will hold the marinade and crisp up when baked in the oven.

Ingredients

4 x Chicken legs
Marinade:
1 lemon, zest and juice
1 heaped teaspoon of dijon mustard
1 clove garlic, finely chopped
1 tablespoon extra virgin olive oil
1 tablespoon finely chopped parsley

Method

Put all the ingredients for the marinade into a sealable food bag that is large enough to take the chicken pieces too. Seal the bag and mix the marinade together. Add the chicken pieces, reseal and massage the marinade into the chicken. Leave for a minimum of 10 minutes, but can also be made ahead and left to marinade in the fridge.
When you are ready to cook, preheat the oven Gas 6. Take a small roasting tray, grease the tray with olive oil, then place the chicken into the tray, skin side up, pour any remaining marinade over the chicken pieces.
Roast in the oven for 40 minutes (check after 30 minutes if small pieces).

How to check if chicken is cooked: Insert a knife at the thickest part of the chicken, next to a bone. Check if there are any pink juices, or pink meat (this means chicken is still not cooked). Juices should run clear when cooked. Return to oven for another 5 minutes and check again. Always check more than one piece of chicken as some ovens don't cook evenly.

Serve the chicken, drizzle over the juices from the pan. I served with parmentier potatoes, steamed kale and carrots. You could also serve with rice and a salad.