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Roasted Chicken - Barefoot Contessa
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| Roasted Chicken, Barefoot Contessa | |
| 1 large | roasting chicken |
- wash and pat dry chicken
- salt and pepper the inside of the cavity
- a whole head of garlic, cut in half and insert into the cavity
- 1 whole lemon quartered, insert in the cavity
- fresh tyme, or rosemary, in cavity
- tress the chicken, tie legs together, turn wings backwards and tuck under the body of the chicken
- brush entire chicken with melted butter
- sprinkle with salt and pepper
- place 4 or 5 strips of bacon, long ways, over the top of the chicken
- with the chicken in the pan, place a whole head of garlic, 2 whole lemons cut in wedges
- bake at 425 for 1 hour and 15 minutes, remove the bacon for the last 25 minutes or so
- after the chicken is done baking, remove from pan and place on a serving platter
- remove lemon and garlic from pan as well and place with the chicken
- cover chicken with aluminum foil, let rest at room temp
- place roasting pan on burners on high heat, deglaze pan with 1/2 cup white wine, 1/2 cup chicken stock, reduce heat and let simmer for a few minutes while it thickens
- carve chicken and place back on the platter, then top with sauce
Tip: serve with a simple salad and potatoes
Recipe uploaded with Shop'NCook for iPhone.
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