Roasted Chicken with Lemon and Paprika

Ingredients-

1 chicken
Handful chopped parsley
2 tbsp. paprika
1 tbsp. olive oil
3 tbsp. dijon mustard
4 cloves chopped garlic
Salt & pepper 
1 cup lemon juice 
Oregano, a lot 
1 litre stock 

Techniques-
You can substitute the lemon juice for vinegar but note, the taste will not as tangy as with the lemon.
You can use sweet or smoked paprika. 
You can substitute dry oregano for fresh oregano.
For the stock, you can use vegetable, chicken or beef.  

Instructions-
 

• Add the chopped parsley, paprika, chopped garlic, mustard and olive oil in a bowl.
  
  
• Mix well and add a little lemon juice.
  
  
• Now have your chicken ready.
  
  
• Now open up your chicken from under the breast.
  
  
• Don't worry, it's supposed to look this ugly.  But you won't worry once cooked, I guarantee it.  Carefully separate some of the skin from the thighs and the breast but don't cut them off.  This is so you can add the mustard paste to the meat and then cover it with the skin while it cooks.  The skin willl prevent the mustard paste from burning.  
• Add half of the mustard paste to the entire chicken, specially the meat, and as mentioned before, add in between the meat and the skin.
  
  
• Add salt and pepper to taste and the oregano.
  
  
• I added both dry and fresh oregano to mine.
  
  
• Now turn the chicken over and repeat the steps above.
  
  
• Prick the chicken all over.
  
  
• Add the lemon juice to the chicken.
  
  
• Cook in the oven at 200C/Gas 6 for 1 hour 30 minutes.
• Every 15 minutes baste the chicken with stock.
  
  
   
  
• After cooking the chicken for 50 minutes, turn it over.
  
  
• Continue basting the chicken until fully cooked.
  
  
• Cut in portions and serve with roasted potatoes or any other side dish you prefer.
• For the roasted potatoes recipe, click here.