Roast Chicken with Bacon, Garlic, Lemon & Thyme
Roast Chicken is surprisingly simple to cook. There are obviously 100's of variations on how to roast a good chicken but to just do a simple one is easy and has a particularly high reward to effort ratio.
In fact, roast chicken was the first roast of any kind I ever made and I remember vividly how I was so nervous about stuffing it up (*cough* pun intended.)
Hopefully this recipe will meet with grand success in your household as well.
1 Whole Chicken (preferably with the giblets removed)
3 Heads of Garlic, Peeled and Cut in Half Crosswise
1 Handful of Fresh Thyme Sprigs
250g - 350g Sliced Bacon
2 Tbsp Melted Butter
Preheat your oven to 220 degrees Celsius.
Before you start, pat both the inside of the cavity and the outside of the bird with kitchen paper to make sure the surface is nice and dry to allow the skin to crisp up nicely.
Place the bird into your roasting pan breast side down. This is an old trick I learnt which allows the juices to run down into the meat and keeps it juicy as opposed to just running out into the pan.
Liberally salt and pepper the inside of the chicken.
Stuff the cavity of the chicken with two lemon halves and two garlic head halves as well as a bunch of thyme, making sure you have enough left over to garnish the finished product.
Once the cavity is stuffed properly brush the outside of the chicken with the melted butter and sprinkle with salt and pepper to your liking.
Go ahead and truss your chicken. If you're not sure how to truss a chicken, watch this video below :
Once the chicken is suitably trussed, cut 2 of the lemons into quarters and place them and the remaining garlic around the chicken in the roasting pan.
Take your bacon slices and lay them over the chicken, covering as much as you can.
Place into the pre-heated oven to roast for 1 hour. Remove the slices of bacon that are covering the chicken and set them aside. Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the thigh and the leg.