Lemon Garlic Roast Chicken

Every good cook should have a good roast chicken recipe. This one is from Ina Garten. Enjoy.

1 roasting chicken Kosher salt Ground black pepper 1 large bunch of thyme (I used dried) 4 lemons (you can get away with 3 in a pandemic) 3 heads garlic, cut in 1/2 crosswise 2 T. butter, melted 1/2 lb. sliced bacon 1 c. white wine 1/2 c. chicken stock

Preheat oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat 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 to garnish (...again, a pandemic... not necessary), 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 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 aluminium foil while you prepare the gravy. Remove all but 2 T. of fat from the bottom of the pan (...pandemic... use all the fat). 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.

Chris and Susan Muma