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1
Heat the oven to 400 degrees F.
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2
Pat the chicken dry with paper towels.
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3
Season the cavity with salt and pepper.
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4
In a large bowl combine the onion, lemon, garlic, half the thyme, and 1 1/2 tablespoons olive oil; season with salt and pepper and mix it well.
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5
Stuff the bird with the mixture.
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6
Using 2 (3-foot) pieces of kitchen twine, tie up the chicken: Tuck the wing tips between the wings and the body.
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7
Put the midpoint of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body.
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8
Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly.
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9
Place the chicken, breast side up in a roasting pan, and layer the strips of bacon up breast until covered.
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10
Scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper.
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11
Roast the chicken for 1 1/2 hours; arrange the mushrooms around the chicken 45 minutes after roasting.
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12
Baste with the pan juices every 20 minutes.
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13
The chicken is done when an instant-read thermometer registers 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)
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14
Remove the chicken from the pan, cover with foil, and let stand for 10 minutes to rest.
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15
Serve the chicken with the roasted mushrooms and pan juices.
