Wash the chicken well, removing any excess fat pockets and trimming the skin lightly if desired.

Loosen the skin from the breast and leg meat carefully.

Take out any innards trapped in the bones of the cavity and rinse with fresh water.

Dry the chicken thoroughly, inside and out.

Combine the dried thyme, garlic powder, salt, pepper, and olive oil in a bowl.

Stir well, adding the lemon zest and strained juice (optional).

Slather some of the mixture into the cavity of the chicken.

Place the chopped bacon inside the cavity.

Massage the remaining mixture deeply into the breast and leg meat, reaching into the drumstick and around the thighs.

Tie the chicken legs together.

If any of the skin tears, use toothpicks to secure it.

Fit a roasting pan with a rack and add chicken broth to a level that will not touch the chicken.

Lay the chicken in the pan, breast side down, and roast at 350°F (175°C) for 40-50 minutes.

Retrieve the chicken from the oven and turn it breast side up.

Continue roasting at 350°F (175°C) until done, and the breast registers 165°F (74°C) in the thickest part. Check it periodically.

Transfer the chicken to a plate, cover loosely with foil, and discard the rack.

Transfer the drippings to a measuring cup and remove most of the fat.

Taste the drippings and add more broth if desired.

Mix some cornstarch with a little water or room temperature stock (about 2 tablespoons starch).

Bring the drippings to a simmer in a small saucepan.

Add the starch mixture gradually until the gravy thickens to the desired consistency.

Cook briefly if needed, then serve the gravy with the carved roast chicken.