HOW TO ROAST LEMON AND GARLIC ROAST CHICKEN

Ingredients Checklists

• 1 Roasting chicken (2.5 to 3 kg) 
• Salt The Salt 
• Black pepper freshly ground 
• 1 big bunch of fresh thyme 
• 4 lemons 
• 3 heads of garlic, half crosswise cut 
• 30 g of butter, melted 
• 225 g rashers of streaky bacon 
• White wine of 240ml 
• Chicken Stock 120ml

Procedure

1) Preheat the oven to the mark of 220 ° C / Gas 7. Remove the giblets from the chicken. Rinse the inside and out of the chicken. Remove and pat the outside dry with any extra fat and remaining pinfeathers. Place a large roasting tray with the chicken.
2) The interior of the chicken is usually salted and peppered. Stuff the cavity with the thyme, one lemon, half of it, and two halves of the garlic heads (reserving enough thyme to garnish the chicken dish). Brush the butter with the outside of the chicken and sprinkle with salt and pepper again.

3) With kitchen string, tie the legs together and tuck the wing tips under the chicken’s body. Break two of the lemons into quarters and scatter the quarters around the chicken with the remaining garlic. Over the chicken, lay the streaky bacon rashers to protect.

4) For one hour, roast the chicken. From the top of the chicken, remove the bacon and set aside. Continue to roast the chicken for an additional 30 minutes, or until you cut between a leg and a thigh and the juices run clear. Switch to a dish and cover when preparing the gravy with aluminium foil.

5) The bottom of the pan extracts all but two tablespoons of fat. Attach the stock of wine and chicken and bring it to a boil. Reduce the heat and simmer for five minutes or until half of the heat is reduced.

6) On a platter, slice the chicken. Garnish the chicken with slices of bacon, roasted garlic, reserved thyme and sliced lemon. Serve the gravy with it.