Lemon Garlic Chicken

I love roasting chickens!  I know that sounds strange, but I really do. I love the simplicity of it all and how you can put together different flavors as you go. I love the smell that comes from my oven while it's roasting and the promise of a succulent, juicy and tender chicken for dinner. And I love the leftovers to come.  Maybe a wonderful chicken sandwich or salad for tomorrow's lunch. Or a meaty chicken soup for a cold rainy day. Eve a casserole for that week using that flavorful tender meat.  I love roasting chickens! 

Lemon Garlic Chicken

1 (5 to 6-pound) roasting chicken
salt and pepper
1 large bunch fresh thyme
2 lemons
2 whole heads of garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon, uncooked

Preheat the oven to 425 degrees. 

Rinse the chicken inside and out.  Place the chicken in a large roasting pan. Generously salt and pepper the inside of the chicken. Then stuff the cavity with the thyme, reserving enough thyme to garnish the chicken later, 2 whole lemon, halved, and the 2 halves of garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.  Lay the bacon slices over the chicken to cover.

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. Remove to a platter and cover with aluminum foil. Garnish the platter with lemon and thyme. 

Slice the chicken on a platter and serve with gravy. 













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