Lemon & Herb Roast Chicken

1 large chicken, approx. 1.7 kg (3 3/4 lbs)
25g (1oz) butter, softened
2 tsp Dijon mustard
Zest & juice of 1 lemon
1 tsp Schwartz Paprika
2 tsp Schwartz Mixed Herbs
1/2 tsp Schwartz Garlic Salt
6 rashers unsmoked streaky bacon

Gravy:
2 tsp cornflour
1 tsp Dijon mustard
1/2 tsp Schwartz Paprika
1 tsp Schwartz Mixed Herbs
300ml (1/2 pint) chicken stock
2 tbs creme fraiche or double cream

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4.



STEP 2

Place the chicken in a large roasting tin. Mix together the butter, mustard, lemon zest and juice, herbs and spices.



STEP 3

Loosen the skin of the chicken and spread the butter mixture under the skin. Lay the bacon rashers over the top of the chicken and secure with cocktail sticks.



STEP 4

Cover with foil and bake for ½ hour. Remove foil and continue cooking for a further 1 hour or until the chicken is cooked throughout, basting occasionally.



STEP 5

Remove the chicken from the tin and drain away the excess fat from the juices. Blend the cornflour with the mustard, Paprika, Mixed Herbs and stock. Add to the chicken juices in the roasting tin and bring to the boil, stirring until thickened. Stir in the creme fraiche or cream. Serve with the chicken.