LEMON AND GARLIC ROAST CHICKEN (BAREFOOT CONTESSA)
Yield 3-4
Number Of Ingredients 10
Steps:
- Preheat oven to 425 F. Remove giblets. Rinse chicken inside and out. Remove excess fat and pat the outside dry. Place in 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 outside of the chicken with the butter and sprinkle again with salt and pepper. Tie legs together and tuck the wing tips under body. Cut 2 lemons in quarters and scatter quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover. Roast for 1 hour. Remove bacon slices from 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. 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
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