Bacon Roasted Chicken with Pan Gravy

1.Preheat oven to 500°F. Rinse the chicken off and stuff with 1 lemon cut in half, 1 lime cut in half, and 4 sprigs of thyme. Rub salt and pepper over the chicken lightly. 2. Arrange strips of bacon, slightly overlapping, on the chicken. Be excessive with the bacon if needed and use more if you need it. You want to whole bird covered. Season again lightly with salt and pepper. Transfer the chicken to a roasting rack – you can do a makeshift roasting rack using a cooling rack and a cookie sheet covered in foil. 3. Place chicken in the oven and cook for 15 minutes. Then, lower the temperature to 350F and cook for an additional 40-50 minutes or until the juices run clear. 4. Remove chicken from the oven and allow it to rest for 15 minutes. 5. Place foil over the chicken and transfer the broth into a saucepan over the stove on high heat. Let the sauce come to a boil and then add the grain mustard. Mix together well and let sauce reduce slightly. Add seasonings if needed. 6. Using an immersion blender, blend together all of the sauce so that it is consistent and thickened. Add extra lemon and lime juice if needed from the leftovers in the chicken cavity. 7. Serve chicken up with a side of the pan gravy, carve how you wish, and enjoy!