Whole Roasted Chicken with Bacon

This recipe is so simple and comes from my childhood. The double layer of the bacon and chicken skin makes this chicken so tasty.
4-6 servings

1 3-3 ½  pound whole chicken, gutted
Kosher salt
Freshly ground black pepper
4 sprigs fresh thyme
2 lemons, cut into 8 wedges each
8 strips bacon
1 tablespoon Dijon mustard

1.Preheat oven to 500°F.
2. Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme and lemon slices. Arrange the strips of bacon, slightly overlapping, over the breasts of the chicken.
3. Transfer the chicken to a pan with a fitted roasting rack and place in the center of the oven. Cook for 15 minutes and then lower the temperature of the oven to 350°F. Cook for an additional 40-50 minutes until the juices run clear or the internal temperature reaches 155°F. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a share knife when carving so the bacon stays on top of the white meat.
4. Make a sauce by pouring the juices from inside the cavity (along with the lemon wedges) into the roasting pan. Put the pan on the burner and whisk in the mustard. Stir to allow it to come together. Strain, pressing down on the lemon wedges to get the juice into the sauce, and serve with the chicken.