Bacon-wrapped chicken in the oven

Ingredients:

• 1 whole chicken (1400-1600 g)
• 6 sprigs of fresh thyme
• 1-2 lemons, sliced ​​into wedges
• 12 slices bacon (about 350 g)
• 1 tbsp mustard

Preparation:

1. Preheat oven to 260°C.
   
   Prepare the chickenSeason the outside of the chicken with salt and pepper. Stuff the cavity with thyme sprigs and lemon wedges. Turn the chicken over so the opening is facing you. Place one end of a slice of bacon directly over the left thigh, then cross it over the breast so the other end is on the right thigh. Repeat with 9 more slices of bacon, slightly overlapping them so that the thighs and the entire breast are covered. Then wrap a slice of bacon around each leg.
2. Place the chicken in a shallow baking dish or on a rimmed baking sheet fitted with a rack and place it in the center of the oven. Bake for 20 minutes, then reduce the temperature to 350°F (170°C). Cook until the internal temperature reaches 160°F (70°C) and the juices run clear, about 40-50 minutes. Remove the chicken from the oven and let it rest for 15 minutes before carving. A firm bacon crust should form on the breast. To ensure the bacon remains on the meat, use a sharp knife when carving.
   
   Recipe bacon-wrapped chicken on a beer can.
   
   GravyMake the sauce by pouring the juices from the cavity, along with the thyme and lemons, into a baking dish. Place the dish over medium heat and bring to a boil. Stir in the mustard, add 2 tablespoons of water, and cook for 2-3 minutes to combine the sauce ingredients. Strain, squeezing out the juice and lemon wedges, and season with salt and pepper. Discard the lemons and thyme sprigs, and season with more salt and pepper to taste. Serve immediately.