Put chicken in the oven and roast for 1 hour. After this time, remove the bacon from the chicken and set aside. Finishing roasting the chicken for another 1/2 hour, or until the juices run clear when you cut between the leg and thigh. When the chicken is done, set aside and cover to keep warm so you can make the gravy.
Using the fat drippings at the bottom of the roasting pan, add the wine and chicken stock and bring to a boil. Once boiling, reduce the heat and simmer for about 5 minutes or until reduced by half.
Everything is now ready to come together! Place the chicken on a nice serving dish and garnish with the bacon, roasted garlic, reserved fresh thyme, and the remaining lemon sliced. Serve the gravy on the side and enjoy!
As you can see above, I served the chicken with sides of sautéed zucchini and small roasted potatoes. The zucchini is one of my go-to vegetable sides that is easy to make and very delicious. The cute little potatoes are also great with the chicken because not only are the tasty (and of course every good chicken meal needs a potato side) but they are fun to eat because they are so small! When making small potatoes like this, the key is to buy them all in similar size so they cook evenly.
Slice up the chicken, load up the plates, and enjoy! I lucked out and the chicken breasts were perfectly juicy and moist. Ladle some gravy on your plate for a little extra flavor (I found it to be dominantly wine flavored, which I enjoyed). This simple but delicious meal will wow guests and provide ample leftovers for you to enjoy later! Enjoy your Show-Stopper Roast Chicken!