Monday, March 2, 2015

Lemon and Bacon Roasted Chicken

Recipe from Camilla Broderick

1 roasting chicken (5-6 lbs)
Olive oil
Salt and pepper
Thyme
3 lemons
½ lb sliced bacon
1 ½ C chicken broth

Preheat oven to 400°.  Salt and pepper inside of chicken cavity.  Quarter one lemon and place inside cavity.  Rub outside of chicken with olive oil.  Squeeze one of the lemons over the outside of the chicken.  Sprinkle with salt, pepper and thyme.  Cover the chicken on top with overlapping bacon. Quarter the last lemon and place in the baking dish with chicken broth.  Cook for 1 ½ hours.  

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