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.
- 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
- 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.
|Garlic Yukon Gold Potatoes and Baby Carrots|
- 2-3 cloves of garlic, pushed through garlic press
- ~ 4 pieces of thick bacon pan fried, 1/4 cup fat reserved
- 3-5 Yukon Gold potatoes–enough to fill a 9×13 casserole 3/4 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
- 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