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Lemon Roasted Chicken Recipe

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This recipe for Lemon Roasted Chicken, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brittany Atkinson
Added: Saturday, May 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (5-6 lb.) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 Tbsp. butter, melted
1/2 lb. sliced bacon

Directions:
Directions:
Preheat the oven to 425 degrees. Remove the chicken giblets. Rinse the chicken inside and out. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, 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.

 

 

 

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