The Barefoot Contessa's Lemon and Garlic Roast Chicken
photo by Nancy G.
- Ready In:
- 2hrs 10mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 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 white wine
- 1⁄2 cup chicken stock
directions
- Preheat oven to 425 degrees.
- 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. 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.
- 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.
- 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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Reviews
-
Yum! I had a craving for roasted chiken, and wanted to try something new, too. This was wonderful. The breast meat was moist and tender, and the skin was a beautiful golden brown. I may thicken the gravy a bit more next time, it was a little runny, but tasted great. I used a 4.5 pound chicken, removed the bacon after thirty minutes, and continued to roast for about 18 more minutes. Thanks for posting a great recipe!
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RECIPE SUBMITTED BY
Nancy G.
Chesapeake, VA
<p>Thank you to everyone who has tried one of my recipes and for all the great reviews.</p>
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