The Barefoot Contessa’s Lemon and Garlic Roast Chicken

Prep: 2 hrs 10 mins


1 (5 -6 lb) roasting chickens
Kosher salt, as needed
Fresh ground black pepper, as needed
1 bunch fresh thyme
4 lemons
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 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, 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.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *