Combine mustard, oil, rosemary, parsley, garlic, lemon rind and 1/3 cup juice in a small food processor. Process until combined, pour into large ceramic dish.
Add chicken pieces and turn to coat. Marinated in the fridge overnight.
Preheat the oven to 190, place chicken pieces on a roasting rack. Spoon over remaining marinade. Roast for 50 minutes or until golden and cooked through.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 316 (63%)|
|Amt Per Serving||% DV|
|Total Fat 35.1g||47 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 15g|
|Polyunsanturated Fat 7.4g|
|Cholesterol 165mg||51 %|
|Sodium 246.8mg||9 %|
|Potassium 465.9mg||12 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.3g|
|Protein 41.5g||59 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 498
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