Roast Chicken with Roasted Lemon Sauce
6
Serves:Ingredients
1 Tegel Size 18 Whole Bagged Chicken, fresh or frozen (thawed)
2 lemons, halved
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1 tbsp parsley, chopped
2 tsp wholegrain mustard
Salt & pepper to taste
2 lemons, halved
2 tbsp butter
2 tbsp flour
1 cup chicken stock
1 tbsp parsley, chopped
2 tsp wholegrain mustard
Salt & pepper to taste
Method
Roast the chicken according to directions on the pack.
Roast the lemon halves for 30 minutes. Squeeze juice and set aside.
Melt the butter in a pan, stir in the flour and cook for 2 minutes over a medium heat. Stir in the stock, boil, reduce to a simmer. Stir for about 2 minutes until thick and smooth and then stir in lemon juice, parsley and mustard. Season with salt & pepper.
