Mustard Grilled Chicken

[Poultry and Game]

30g/1oz butter, softened

2 tablespoons Dijon mustard

1 teaspoon sugar

1 teaspoon paprika pepper

1 x 1.35kg/3lb chicken

juice of 1 lemon

salt and freshly ground black pepper

TO GARNISH

a few sprigs of watercress

1. Mix together the butter, mustard, sugar and paprika.

2. Preheat oven to 200°C/400°F/Gas mark 6.

3. Joint the chicken into 8 pieces. Cut off wing tips and knuckles. Remove any small feathers.

4. Spread the underside of each chicken piece with mustard mixture. Sprinkle with half the lemon juice. Season with salt and pepper. Bake for 10 minutes.

5. Turn the chicken over and spread again with the mustard. Sprinkle with the remaining paprika, lemon juice and sugar. Season with pepper. Bake for a further 10 minutes.

6. Preheat the grill.

7. Arrange the pieces under the grill so the larger joints are nearest the strongest heat and the breast joints are at the edge of the grill.

8. Grill until dark and crispy but do not let them burn.

9. Arrange joints on a warmed flat serving dish, Pour over the juices from the pan and garnish with sprigs of watercress.