Honey and Mustard Roast Chicken

1 whole chicken

40ml wholegrain mustard

50ml honey

50ml olive oil

2 cloves garlic crushed

1 handful flat leaf parsley chopped

Pinch of nutmeg

Salt and black pepper

½ lemon cut into wedges

7 slices back bacon

150ml chicken stock

200ml cream

5ml cornflour mixed to a paste with a little cold water

Preheat oven to 180c. Place chicken in an oven proof dish.

Mix together the mustard, honey, olive oil, garlic, parsley and nutmeg.

Season with salt and pepper.

Loosen the chicken skin and place a little marinade under the skin and inside the cavity.

Rub the rest of the marinade over the chicken.

Place the lemon wedges inside the cavity along with 3 slices of bacon.

Use the remaining 4 slices of bacon to wrap around the drumsticks and wings.

Pour the chicken stock around the chicken into the dish.

Place the chicken in the oven and bake until cooked.

Remove the chicken from the oven and leave to rest for 8 mins before carving

Make a creamy gravy by pouring the cooking juices into a pan.

Add the cream and cornflour paste.

Simmer for about 5-10 mins while whisking.

Sauce will thicken.