Preheat oven to 425 degrees.

Rinse the chicken and salt and pepper the inside. Stuff the cavity with thyme sprigs and 1 lemon halved and 1 head of garlic halved. Transfer to baking dish.

Brush the outside of the chicken with melted butter. Lay the bacon slices over the chicken.

Quarter the remaining lemons and scatter lemons and remaining garlic around the chicken in the baking dish.

Bake 20 minutes per pound and add 15 minutes. When chicken reaches 165 F on a meat thermometer remove it from the oven. Transfer to a platter and cover loosely with foil to allow the juices to redistribute. Chicken will continue to cook while resting.

Prepare the gravy while the chicken is tented.

Skim off as much fat as you can from the baking dish. Discard the lemons. Carefully squeeze the roasted garlic out of the skins. Discard the skins. Transfer to a blender. Add the wine, lemon juice, egg yolks and corn starch and blend.

Transfer to a sauce pan and heat through.

Serve chicken with gravy and lemon slices.