The Barefoot Contessa's Lemon And Garlic Roast Chicken

Total Time: 2 hrs 10 mins Preparation Time: 30 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 1 (5 -6 lb) roasting chickens
• kosher salt, as needed
• fresh ground black pepper, as needed
• 1 bunch fresh thyme
• 4 lemons
• 3 heads garlic, halved crosswise
• 2 tablespoons butter, melted
• 1/2 lb sliced bacon
• 1 cup wine
• 1/2 cup chicken stock

Recipe

• 1 preheat oven to 425 degrees.
• 2 place the chicken in a large roasting pan. liberally salt and pepper the inside of the chicken. stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.
• 3 brush the outside of the chicken with the butter and sprinkle again with salt and pepper. 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.
• 4 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. be sure to cook thoroughly. remove to a platter and cover with aluminum foil while you prepare the gravy.
• 5 remove all but 2 tablespoons of the fat from the bottom of the 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.
• 6 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.