Lemon Garlic Roasted Chicken
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Great Dish for Entertaining
  • 1 Large 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 350 F.  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.  Remove to a platter and cover with aluminum foil while you prepare the gravy.
Remove all but 2 tbls.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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