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Lemon Roasted Chicken


  • Large roasting chicken (mine was 3 kg)
  • 2 lemons
  • 4-6 heads of garlic
  • 3-4 slices of bacon
  • 1 onion
  • 2 tbsp softened butter
  • Purest Gravy Mix (gluten free gravy mix that I bought in Whole Foods)
  • Dried thyme and oregano
  • Salt and pepper


  • Preheat oven to 425 degrees.
  • Rinse the chicken inside and out and make sure there are no extra parts inside the bird.
  • Dry outside of chicken.
  • Place chicken in a large roasting pan.
  • Stuff the chicken with the onion, 1 lemon, 3 heads of garlic.
  • Tie the legs together with kitchen twine and tuck wings under bird.
  • Rub the butter over the chicken.
  • Sprinkle salt, pepper, dried thyme and oregano over the chicken.
  • Cut the lemon in half and place in roaster, as well as the rest of the garlic.
  • Cover the breast of the chicken with the bacon.
  • (I have been baking a lot of chicken breasts this winter and have found if I wrap the chicken breast in bacon the breasts remain moist and do not dry out)
  • Roast the chicken for 1 hour.
  • At this point you can remove the bacon and continue roasting for 30-40 minutes or until the juices of the chicken run clear.
  • Remove from oven , place on a large plate or platter and cover with aluminum foil while you make the gravy.
  • To make the gravy, remove drippings from the roaster into a saucepan and follow instructions on packet.
Tried this recipe?Let us know how it was!