Makes 7 servings
Roasting a chicken is easier than you think. Buying a fresh one from the grocery store will put you one hour away from roasted chicken excellence that pairs with any side dish you have on hand. This is a great recipe to build your cooking skills!
1 (6-pound) whole chicken, giblets and neck removed
Salt, to season
Cracked black pepper, to season
3 whole lemons, one cut in half, the others cut in quarters
2 whole garlic heads, cut in half
2 tablespoons dried thyme
2 tablespoons butter, melted
½ pound bacon
1. Preheat the oven to 425°F.
2. Pat chicken dry and place in a roasting pan. Season inside chicken cavity with salt and pepper, then insert 2 lemon halves and 2 garlic head halves inside cavity. Sprinkle outside and inside with thyme. Brush melted butter all over outside of chicken and season with salt and pepper. Place lemon quarters and remaining garlic head halves around chicken in the roasting pan. Drape bacon slices over the chicken.
3. Roast for 1 hour, then remove bacon and set aside. Continue to bake chicken another 30 minutes, or until it reaches an internal temperature of 165°F.
4. Let chicken rest for 10 minutes before carving. Serve on a platter with bacon and roasted garlic and lemons.
NUTRITIONAL INFORMATION PER 1 SERVING
CALORIES (KCAL): 689 KCAL
CARBS: 4.96 G
SATURATED FAT: 12.305 G
CHOLESTEROL: 186 MG
PROTEIN: 49 G
POTASSIUM: 677 MG
SODIUM: 678 MG
IRON: 2.6 MG
This AMAZING Recipe can be found in my Keto For Life Cookbook here