Mustard Chicken with Vegetable Parcels
Serves: 4
  • 1 tsp finely grated lemon zest
  • ½ cup lemon juice
  • 1 tbsp olive oil
  • 1 tbsp chopped fresh rosemary
  • ½ tsp cracked black pepper
  • 2 garlic cloves, minced 4 chicken drumsticks
  • 4 bone-in chicken thighs
  • 2 tbsp maple syrup
Vegetable Parcels
  • 4 portobello mushrooms
  • 1 red pepper, sliced
  • 1 small leek, trimmed and sliced
  • 12 asparagus spears, trimmed of woody ends and cut into 2 inch (5 cm) pieces 1 garlic clove, minced
  • 2 tsp balsamic vinegar
  • 2 tsp olive oll
  • 2 tsp maple syrup
  • salt and cracked black pepper
  1. Combine all the ingredients, except for the syrup, in a large non-reactive bowl or resealable plastic bag.
  2. Cover or seal.
  3. Marinate in the refrigerator for about 8 hours or overnight.
  4. Preheat the barbecue to medium.
To make the vegetable parcels
  1. Cut 4 large sheets of heavy-duty foil.
  2. Spray the foil with cooking spray or brush with a little oil.
  3. Place the mushrooms and remaining ingredients on each foil sheet.
  4. Fold up the parcels to secure.
  5. Cook the chicken pieces on the preheated, greased grill with the lid closed, for about 20 minutes, turning occasionally until tender.
  6. Brush with the maple syrup and cook for a further 5 minutes.
  7. While the chicken is cooking, cook the vegetable parcels over medium heat with the lid closed for 10 to 15 minutes or until tender.
  8. Serve the vegetable parcels with the chicken.
Make Ahead: The chicken and vegetables can be prepared a day ahead and stored separately in airtight containers in the refrigerator.

Serving Suggestion: Serve with roasted potato or sweet potato topped with yogurt or sour cream and chopped fresh chives.