Don't you just love citrus flavours?

What to do with a bowl full of oranges and lemons? Well you know the oranges went into that delicious orange and chocolate rice pudding on the weekend. And the lemons......well I had a craving for roasted chicken. And the Barefoot Contessa's method of roasting a chicken (or turkey for that matter) is fast, easy and has a fabulous lemon flavour.

This could be the best roasted chicken recipe you will ever make!



First things first though - always check that the butcher removes everything from the chicken. I've always come across gizzards, but this week..........chicken penises??

I don't think I ever realized how long a chicken neck really was!

So ours was named Marie Antoinette.....and Shawn did the honors while I yelled off with her head. Please note - yelling beside your husband while he holds a butcher knife is not recommended.

On with the flavouring of the chicken. Cut in half a lemon and a head of garlic. Ram them into the chicken and brush with some melted butter.

Then scatter in the pan the rest of the chopped lemons and garlic and drape your chicken with bacon so it doesn't feel naked. The bacon keeps the chicken moist and ensure the top of the chicken doesn't cook too fast.

After an hour you remove the bacon and continue roasting the chicken until it's done (apo 20 to 30 minutes). I didn't get a chance to take a picture of the roasted bacon though - we ate it as fast as it came off Marie. This is the best bacon ever.

And voila - a perfectly roasted chicken.

With just a hint of lemon/garlic flavouring, this is going to be one of your favourite meals to eat on the weekend. Great for company if you like to share - we don't ;

Lemon and Garlic Roast Chicken - adapted from Barefoot Contessa on FoodTV

Ingredients

1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon
1 cup white wine
1/2 cup chicken stock

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

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. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all but 2 tablespoons of the fat from the bottom of the pan. Add the wine and chicken stock and 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, reserved thyme and 1 lemon, sliced. Serve with the gravy.