Roasted Garlic and Lemon Chicken

This Roasted Garlic and Lemon Chicken recipe is soooo gooood. The oven temp sounds high but the bacon protects the chicken from over browning and sears in the juices. Using fresh herbs is essential for the full flavor.

Ingredients:

1 (5 to 6-pound) roasting chicken
ground black pepper
6 or more springs of fresh thyme, a good hand full
4-6 fresh sage leaves
2-3 fresh rosemary springs
1 lemon, halved
1 head of garlic, cut in 1/2 crosswise
4 slices of thick sliced bacon (can be turkey bacon)
1 cup dry white wine
1/2 cup chicken stock

Directions:
Preheat the oven to 425.
Remove the chicken parts from inside the chicken. Wash the chicken with cold water and salt. Trim any excess fat. Place the chicken in a large roasting pan. Sprinkle with pepper. Stuff the cavity with the rosemary, thyme, sage, ½ a lemon and ½ a head of garlic. Place the bacon on the top of the breast and legs. Place the remaining lemon and garlic in the roasting pan cut side down.
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. Place on a platter and cover with aluminum foil while you prepare the gravy.
Spoon off the fat from the bottom of the pan leaving the chicken juices and only about 2 tablespoons of the fat. Pour the drippings into a sauce pan and add the wine, ½ cup chicken stock and squeeze the garlic from its husk, bring it to a boil. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
Slice the chicken on a platter. Garnish the chicken platter with the bacon slices, roasted garlic, lemon and herbs. Serve with the gravy.