- lemons, quartered
- medium onion, halved and sliced
- heads of garlic, sliced in half across the bulb
- whole roaster chicken, about 3 pounds
- 1 T
- kosher salt
- 2 t
- black pepper
- 1 t
- dried thyme
- strips thick-sliced bacon
A great choice for a holiday--or any day. This is fast, easy and makes great leftovers!
Preheat oven to 450F. Cut lemons into quarters, lengthwise. Slice onion in half and then into 1/2-inch thick slices. Cut garlic heads in half, across the bulb. Set lemon, onion and garlic aside in a bowl. Rinse and dry chicken well, inside and out. Combine salt, pepper and thyme and sprinkle liberally over the chicken inside and out. Stuff inside of chicken with some garlic, lemon and onion until completely full. Place remaining garlic, lemon and onion in the bottom of a large roasting pan. Place chicken on top and then put the bacon strips over the chicken's breast. Roast for 50 minutes. Remove bacon and continue roasting chicken for another 10-20 minutes or until a thermometer inserted between the wing and body of chicken registers 165F. Let chicken rest for 15 minutes before serving.
Serve with traditional favorites like mashed potatoes or stuffing and an assortment of roasted or steamed vegetables. Chicken may be sliced or shredded for use in sandwiches or other recipes.