Lemon & Garlic Chicken

So the only reason we had bacon at breakfast this morning is because dinner called for half a pack of bacon.

After my crockpot chicken last week, my mother sent me a recipe for Ina Garten’s Roasted Chicken.

 

 

Lemon & Garlic Roast Chicken

Ingredients

  • 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

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers 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.

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.

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.

 

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.

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Liberally salt and pepper the inside of the chicken.

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Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic.

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Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

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Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. I do not own kitchen string. So I improvised with toothpicks!

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Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken.

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Lay the bacon slices over the chicken to cover.

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Roast the chicken for 1 hour.

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Remove the bacon slices from the top of the chicken and set aside.

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Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.

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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. I used 2 Tbls of bacon fat from breakfast and got to work on the gravy while the chicken was still cooking to save some thyme time. 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. I had to add cornstarch to get it to thicken nicely like I like it!

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Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Platters are for pansies or dinner parties. We just cut it up on the cutting board and left it there! But I did garnish our plates with some thyme! Serve with the gravy.

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On the side, I sautéed asparagus in butter and added the chopped up bacon from the top of the chicken and some shredded parmesan.

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And Jodus and I split a sweet potato topped with plain Stonyfield yogurt.

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With some Black Box Chardonnay.

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Dinner was divine.

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Best chicken I ever had. 😉

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Actually, it was indeed much better than the crockpot chicken though not as easy or healthy but totally worth the effort.

Hope you all had a fantastic weekend!

-L4L-

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2 Responses

  1. “Platters are for pansies”

    Bahahaha!! When I roasted my chicken, Chris and I just took the meat off right out of the pan 😛 This recipe is similar to the one I tried, you can’t go wrong with Ina Garten! Although next time I’ll attempt the gravy too. I like your rack that you put the chicken on, would definitely help with the fat that comes off it.

  2. Dinner was simply amazing. That chicken was so tender and juicy! Mmmm. Bacon and Parmesan asparagus?…..OMG! I had a ton of fun cooking with you (as always).

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