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Lemon butter chicken
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Ingredients: 1 teaspoon dried thyme or rosemary, crushed 1 teaspoon salt ½ teaspoon pepper ½ teaspoon paprika 1 broiler/fryer chicken (3-½ to 4 pounds) 3 bacon strips 1 cup beef broth ¼ cup cold water 1 tablespoon all-purpose flour
Instructions: Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for about 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-¼ hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken. https://www.instagram.com/p/CZAghlLPlc8/?utm_medium=tumblr
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