How to make it

  • 1. Preheat the oven to 425 degrees F. (220 C.).
  • 2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and missed pinfeathers and pat the outside dry.
  • 3. Place the chicken in a large roasting pan.
  • 4. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half the thyme, ½ lemon, and 2 halves of the garlic.
  • 5. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  • 6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  • 7. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.
  • 8. Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.
  • 9. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  • 10. Remove all but 2 Tbs. of the fat from the bottom of the roasting pan. Add the wine and chicken stock and bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
  • 11. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic,
  • reserved thyme and 1 lemon, sliced. Serve with the gravy.
  • The oven is on so Twice Baked Potatoes and steamed broccoli to complete this.

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