Preheat oven to 500F. Rinse the chicken and stuff with the lemon halves, lime halves, and sprigs of thyme. Rub salt and pepper over the chicken lightly.

Arrange the strips of bacon over the chicken, slightly overlapping. Go overboard if needed — the whole bird should be covered. Lightly season again with salt and pepper. Transfer the chicken to a roasting rack (a cooling rack over a foil-lined cookie sheet can also be used for this).

Place the 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.

Remove from the oven and let rest for 15 minutes.

Cover the chicken with foil and transfer the broth to a saucepan over high heat. Allow the sauce to come to a boil and then add the grain mustard. Mix together well and let the sauce reduce slightly. Season as needed.

Using an immersion blender, blend the sauce to a thick, even consistency. Add extra lemon and lime juice if needed, using the leftovers in the chicken cavity.

Serve the chicken with the pan gravy on the side, carve as desired, and enjoy!