Bright lemon, thyme flavors. Very juicy meat. Can be eaten straight up or chopped on top of a green salad. I do leave off the bacon as I didn’t have any in the house. So skipped the gravy step too. Some day I will finish the recipe and update the post as needed.
- 1 (5 to 6-pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme
- 4 lemons
- 3 heads garlic, cut in 1/2 crosswise
- 2 tablespoons butter, melted
- 1/2 pound sliced bacon
- 1 cup white wine
- 1/2 cup chicken stock
Preheat the oven to 425 degrees F.
Remove the chicken giblets (I buy a fresh chicken at the butcher without). Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers (again, my butcher already removes) and pat the outside dry. 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. 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. 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 (skipped by me due to no bacon in the house).
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 while you prepare the gravy (again, skipped this). 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.
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.
I have to admit that this one is so good, so easy, and makes leftovers, so this is already the second time I have made it! Thank you Ina, again – almost as good as the caramels!