Lemon and Garlic Roasted Chicken

Lemon and Garlic Roasted Chicken

With a bit of effort and preparation, beautiful things can immerge. One of those beautiful things comes to us today from Food Network, in the form of this awesome Lemon and Garlic Roasted Chicken. A work of art in itself, this recipe may take a bit of time, but the experience of eating it will make it well worth the effort. Just make sure you don’t drool or anything when you smell it and stuff… cause, that’s a bit gross. 🙂


  • 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 (please feel free to make extra though)
  • 1 cup white wine
  • 1/2 cup chicken stock


  1. Preheat the oven to 425 degrees F.
  2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry.
  3. 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.
  4. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.
  5. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
  6. 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.
  7. Roast the chicken for 1 hour.
  8. Remove the bacon slices from the top of the chicken and set aside.
  9. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh.
  10. Remove to a platter and cover with aluminum foil while you prepare the gravy.
  11. Remove all but 2 tablespoons of the fat from the bottom of the pan.
  12. 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.
  13. Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced.
  14. Serve with the gravy and an evil grin, because you know you’re a genius. Do Not Share.

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