Lemon & Garlic Roast Chicken

I decided to try a new recipe for my roasted chicken.  I found this recipe from my favorite Ina Garten, from the Food Network and decided to give it a try.

Recipe:
1 (5 to 6-pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
4 lemons
3 heads garlic, cut in 1/2 crosswise
2 tablespoons butter, melted
1/2 pound sliced bacon




Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough thyme to garnish the chicken dish, 1 lemon, halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover

Roast the chicken for 1 hour. Remove the bacon slices from the top of the chicken and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Verdict:
This turned out great.  Made it in my Le Creuset, with a bit of oil on the bottom.  My chicken was also 4.5lbs.  The chicken came out super moist but surprisingly wasn't as full flavored as I expected it to be.  But the pieces of bacon with the chicken was amazing.  We ate this with a side of rice pilaf and was great.  Will have chicken leftover meals to come...!