|Posted by Stacey @ Savory & Sweet on March 14, 2012 at 3:55 PM|
This is a fabulously delicious and easy dinner that will impress any company! You will also fall hopelessly in love with roasted lemons!
1 5-6 lb Whole Roasting Chicken
1 Bunch Fresh Tyme
3 Heads of Garlic cut in ½ crosswise
2 Tablespoons of Butter melted
8-10 Slices of Bacon
1 Cup Chicken Stock
½ Cup White Wine *Optional
Salt & Fresh Ground Pepper
Preheat oven to 425 degrees. Remove chicken giblets and rinse and pat dry chicken. Place in large roasting pan. Salt and pepper the outside & inside of chicken. Stuff the inside with bundle of tyme, 1 lemon halved, and 2 halves of garlic. Brush the outside with melted butter. Tie the legs together with string and tuck wings under the body. Cut remaining lemons and garlic and scatter around the side of chicken. Layer bacon slices on top of chicken to cover. Roast for 1 hour. Remove bacon slices and set aside. Put back in oven and continue roasting for another ½ hour. Remove chicken from pan and put on platter and cover, while you make gravy. Put roasting pan over burner (or transfer juices to another pan). Add chicken stock and/or wine. Bring to boil and reduce to simmer for about 5 minutes. Slice chicken and serve with gravy, roasted lemons and garlic.