The Barefoot Contessa's Lemon and Garlic Roast Chicken |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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A classic from the Barefoot Contessa. Ingredients:
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 |
Directions:
1. Preheat oven to 425 degrees.
2. 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. 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. 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. 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. 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.
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