Whole roasted chicken with lemon and thyme (lactose free)

Ingredients

• 1 kg Chicken, whole, giblets removed
• 220 g Bacon, sliced
• 240 ml White wine
• 110 ml Homemade chicken stock
• 4 pcs Lemons
• 3 head Garlic head, cut in half, crosswise
• 1 bunch Thyme, fresh
• 2 tbsp Unsalted butter, lactose free, melted
• 1 pinch Fresh ground salt
• 1 tsp Black pepper, ground

Method

1. Preheat oven to 220°C. Rinse chicken inside and out and remove any excess fat; pat dry with kitchen towels.
2. Set the chicken on roasting pan.
3. Season inside with salt and pepper then stuff the cavity with thyme, reserving enough to garnish chicken dish.
4. Add in 1 lemon, halved, and 2 halves of garlic.
5. Brush the chicken outside with the butter then sprinkle again with salt and pepper.
6. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
7. Cut 2 lemons in quarters then scatter the quarters and remaining garlic around the chicken.
8. Lay the bacon slices over the chicken to cover.
9. Roast the chicken for 1 hour.
10. Remove the bacon slices from the top of the chicken and set aside.
11. Continue roasting the chicken for an additional 30 minutes, or until the juices run clear when you cut between a leg and thigh.
12. Move to a platter and cover with aluminium foil while you prepare the gravy.
13. Remove all fat except 2 tablespoons from the bottom of the pan.
14. Add the wine and chicken stock and bring it to a boil.
15. Reduce the heat, and simmer for 5 minutes, or until reduced by half.
16. Slice and serve on large platter.
17. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme, and remaining sliced lemon.
18. Add gravy and serve.