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1
Preheat oven to 425 degrees.
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2
Remove the chicken giblets. Rinse the chicken inside and out.
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3
Remove any excess fat and leftover feathers. Pat the outside dry.
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4
Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken (use more than 1 tablespoon, if desired).
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5
Stuff the cavity with the thyme (reserving some for garnish), 1 lemon halved and liberally pricked with a fork and 2 heads of the garlic.
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6
Brush the outside of the chicken with the butter and sprinkle again with kosher salt and pepper.
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7
Tie the legs together with kitchen string and tuck the wing tips under the chicken.
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8
Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic halves around the chichen. Lay the bacon strips over the chicken to cover (bacon can be eliminated).
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9
Roast the chicken for 1 hour. Remove the bacon strips from the top of the chicken and set aside.
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10
Continue roasting the chicken for another 30 minutes or until the juices run clear when you cut between the leg and a thigh. Remove to a platter and cover while you prepare the gravy.
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11
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 on the stove on medium heat. Reduce the heat and simmer a few minutes or until the liquid is reduced by half.
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12
Slice the chicken on the platter. Garnish the chicken platter with the bacon slices, roasted garlic, reserved thyme and 1 lemon, sliced. Serve with the gravy.
