Mustard Baked Chicken

This recipe is super easy and quick to prepare - and comes out delicious. The wholegrain mustard is the key ingredient, so be sure you use one of high-quality, but feel free to experiment. So far we've tried the Irish version - whiskey mustard, a wholegrain honey mustard and wholegrain Dijon - though it's a bit more potent than the others we've tried.

Serves 4-6

8-12 chicken joints, or 1 med chicken about 2 1/2 lbs, jointed
juice of 1/2 lemon
2-3 Tbsp whiskey mustard (or other wholegrain mustard)
2 tsp chopped fresh tarragon
sea salt & fresh ground black pepper
to serve - boiled potatoes and peas

1. Preheat the over to 375 F.

2. Put the chicken joints into a large shallow baking dish in a single layer and sprinkle the lemon juice over the chicken to flavour the skin. (I prefer to remove the skin, but have tried it both ways. With skin is slightly juicier - which is no surprise)

3. Season well with sea salt and black pepper.

4. Spread the mustard over the chicken joints and sprinkle with the chopped taragon.

5. Bake in the preheated oven for 20-30 minutes, until thoroughly cooked through.

6. Serve immediately with boiled potatoes and peas.

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