Lemon Garlic Roast Chicken

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!

INGREDIENTS

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

INSTRUCTIONS

1. Preheat the oven to 425°F.
2. Pat the chicken dry and place in a roasting pan. Season inside the chicken cavity with the salt and pepper, then insert 2 lemon halves and 2 garlic head halves inside the cavity. Sprinkle outside and inside with thyme. Brush the melted butter all over the outside of the chicken and season with salt and pepper. Place the lemon quarters and remaining garlic head halves around the chicken in the roasting pan. Drape the bacon slices over the chicken.
3. Roast for 1 hour, then remove the bacon and set it aside. Continue to bake the chicken another 30 minutes, or until it reaches an internal temperature of 165°F.
4. Let the chicken rest for 10 minutes before carving. Serve on a platter with the bacon and roasted garlic and lemons.

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here