Mustard and Rosemary Chicken

• 120g chicken breast, skin off
• 1 clove garlic
• 1/2 teaspoon salt
• 1 large rosemary sprig, leaves picked
• juice and rind of 1/2 lemon
• ground pepper to taste
• 1 rounded teaspoon of dijon mustard

Preheat oven to 180C.Using a mortar and pestle, grind garlic, salt and rosemary until all combined.Add lemon juice, rind, pepper and Dijon mustard.Rub mustard mixture over chicken.Place into a Glad baking bag and on a baking tray, and cook in the oven for 20 minutes.

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