Lemon and Herb Roast Chicken
1 lrg Chicken, approx. 1.7kg (3 3/4 lb)
25 grams Butter, softened (1oz)
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1 teaspoon Schwartz Paprika
2 teaspoons Schwartz Mixed Herbs
6 Rashers unsmoked streaky bacon
2 teaspoons Cornflour
1 teaspoon Dijon mustard
1/2 teaspoon Schwartz Paprika
1 teaspoon Schwartz Mixed Herbs
300 ml Chicken stock, (1/2 pint)
Pre-heat the oven to 180C, 350F, Gas Mark 4.
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.