crispy lemon and garlic roast chicken
- 1½ tablespoons honey
- ⅓ cup (95g) Dijon mustard
- ⅓ cup (95g) white miso paste
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- sea salt and cracked black pepper
- 2.5kg chicken pieces on the bone
- 2 lemons, cut into wedges
- 10–12 cloves garlic, unpeeled
- Place the honey, Dijon, miso, oil, salt and pepper in a large bowl and mix to combine. Place the chicken in a large flat dish and spoon the marinade over. Toss to coat. Cover and allow to marinate in the fridge for at least 1 hour or overnight.
- Preheat the oven to 180°C (350°F).
- Place the chicken and marinade on a baking tray lined with non-stick baking paper. Add the lemon and garlic and drizzle with the extra oil. Roast for 40–45 minutes or until golden and cooked through, and serve. Serves 6
© DONNA HAY GROUP
