I LOVE this recipe! Roast chicken is one of my very favorite things and I’ve made it all different ways but I always come back to this recipe.
It does take some preparation before roasting but nothing difficult. I usually use a Perdue Oven Stuffer Roaster chicken because I think it’s pretty meaty as far as store-bought chickens go. The gravy is not like the usual gravy ~ more like a sauce.
Ina Garten’s recipes are always so approachable and I don’t think I’ve had a bad one yet!
Roast Garlic and Lemon Chicken ~ Barefoot Contessa Style
1 (5-6 lb) roasting chickens
kosher salt, as needed
fresh ground black pepper, as needed
1 bunch fresh thyme
3 heads garlic, halved crosswise
2 tablespoons butter, melted
1/2 lb sliced bacon
1 cup white wine
1/2 cup chicken stock
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 melted butter and then 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.
Makes 6 servings