Another recipe from our friend and music blogger @magearwig at Bucket Full of Nails
Rosemary Roast Chicken w/Lusty Monk Mustard
Lemon (1) juiced
1 tsp minced garlic
3 tsp Lusty Monk Original Sin Mustard
2 bone-in chicken breast halves
2 chicken legs
2 bone-in chicken thighs
2 Tbsp chopped fresh rosemary
Pour the lemon juice, garlic and Lusty Monk into a baking dish. Add the chicken and coat with the marinade. Season with salt, pepper and rosemary. Cover and refrigerate for one hour, turning the chicken once.
Head oven to 400F.
Remove chicken from refrigerator, turning chicken skin side up. Let sit at room temperature for 30 minutes.
Cook chicken until skin is browned (approximately 50 minutes).
Scrape the bits from the bottom of the baking dish and mix with cooking juice. Spoon over chicken pieces and serve.
(Pair with rice or couscous)