Ingredients
-
1
-
-
-
1
-
4
-
3
-
2
-
1/2
-
1
-
1/2
-
-
-
-
-
Directions
The Barefoot Contessa’s Lemon and Garlic Roast Chicken, A classic from the Barefoot Contessa , Love it!! Go to recipe for supper! Fast and not finicky , Very easy and tons of flavor! Especially the sauce/gravy!
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
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. |
