Lemon & Thyme Roast Chicken

1 tbs olive oil
1 onion, chopped
1 tbs Schwartz Mixed Herbs
50g (2oz) white breadcrumbs
225g (8oz) sausage meat
1 x 2.2kg (5lb) free range chicken
2 lemons, quartered
75g (3oz) butter, softened
3 tbs Schwartz Thyme
10 rashers streaky bacon
roast potatoes to serve

STEP 1

Pre-heat the oven to 180°C, 350°F, Gas Mark 4. To prepare the stuffing, heat the oil and fry the onion and Mixed Herbs for a few minutes until the onion has softened. Transfer to a bowl and stir in the breadcrumbs and sausage meat.



STEP 2

Take the chicken and push the stuffing into the neck end. Pull the neck skin around the stuffing and secure with a cocktail stick. Push the lemons into the cavity of the bird.



STEP 3

Rub the butter over the chicken and sprinkle with Thyme. Lay the bacon over the chicken in a woven pattern. Place the bird in a roasting tin and cover with foil. Roast for 1 hour 45 minutes or until the juices run clear at the thickest part. Remove the foil and roast for 10 minutes to crisp the bacon. Delicious served with roast potatoes and your favourite vegetables.