Lemon and Garlic Roast Chicken

Lemon and Garlic Roast Chicken
Prep Time
20 min
Cook Time
1h 35 min
3 - 4 servings

Copyright 2004, Ina Garten, All Rights Reserved.



(5 to 6-lb) roasting chicken
Kosher salt
Freshly ground black pepper
large bunch fresh thyme
heads garlic, cut in ½ crosswise
Tbsp butter, melted
lb(s) sliced bacon
cup white wine
cup chicken stock


Step 1

Preheat the oven to 425ºF.

Step 2

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers 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 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. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 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.

Step 3

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. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Step 4

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.

Step 5

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.

Rate Recipe

My rating for Lemon and Garlic Roast Chicken