Roasted/baked chicken is probably one the easiest–and most impressive–things I cook…other than my Braided Egg Bread; that stuff looks amazing and is a cinch. I’m all about maximum payoff with minimum effort.
Even if you don’t have the bacon–you should ALWAYS have bacon–this way of preparing a chicken will still work and is the way I do all of my chickens.
And the potatoes? Don’t be eating them if you’re trying to loose weight. Just saying.
Roasted Bacon Chicken with Thyme
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Roasted chicken + bacon = amazing
Author: Amy Tucker
Recipe type: Entree
Serves: ~4
Ingredients
- kitchen twine
- 4-5 lb chicken
- big handful of fresh thyme
- 8-10 slices of thick bacon [the thicker the better]
- large onion–cut into quarters
- 2 cups stock or water
Instructions
- Pre-heat oven at 450°
- Remove anything that might be in the body cavity of the chicken.
- Slip your hand between the breast skin and the meat and stuff with thyme.
- Stuff the onion pieces into the body cavity until it’s filled.
- Tie the chicken’s legs together to keep in the onion.
- Lay the bacon crosswise over the chicken until the chicken is covered.
- Use your twine to tie the bacon into place.
- Pour the stock or water into the roasting pan
- Bake chicken for 15-20 minutes at 450°.
- Turn the oven down to 350° and bake for about an hour and a half until the thickest part of the thigh registers 175°.
- Let the chicken rest for at least 15 minutes.
- Remove the bacon and serve it with the chicken.
Notes
Learn how to truss a chicken.
I use a large broiler pan that keeps the chicken out of the liquid.
Garlic Yukon Gold Potatoes and Baby Carrots
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Sinfully awesome potatoes
Author: Amy Tucker
Recipe type: Side
Serves: ~4
Ingredients
- 2-3 cloves of garlic, pushed through garlic press
- ~ 4 pieces of thick bacon pan fried, ¼ cup fat reserved
- 3-5 Yukon Gold potatoes–enough to fill a 9×13 casserole ¾ of the way–cut into 1″ pieces
- Some baby carrots, the amount depends on how much you like carrots
- Kosher salt
- fresh black pepper
- large onion, diced
- 9×13 casserole
Instructions
- Pre-heat oven at 350°
- Combine garlic, cut Yukon Gold potatoes, baby carrots, onion and bacon grease in a large bowl and toss to combine
- Season with salt and pepper to taste
- Pour into 9×13 casserole
- Bake for 35-45 minutes until tender
Notes
I toss these in the oven about 45 minutes before the chicken is ready to come out. The rest period for the chicken lets the veggies cool just enough so they won’t scald your tongue.
