Bacon Roasted Chicken
- Ready In:
- 2hrs 30mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 1 (4 lb) roasting chickens
- salt, to taste
- pepper, to taste
- 1 teaspoon dried thyme
- 2 carrots, cut in chunks
- paprika, to taste
- 8 slices bacon
- 2 cups beef broth
directions
- Preheat the oven to 450 degrees F (220 degrees C).
- Rub butter over the entire chicken.
- Season with salt, pepper and thyme.
- Place the carrots inside the cavity, and tie the legs together.
- Place the chicken breast side up in a roasting pan.
- Lay bacon strips across the top of the chicken, and secure with toothpicks.
- Sprinkle with paprika.
- Pour the beef broth into the roasting pan - do not pour over the bacon.
- Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C).
- Baste with some of the broth.
- Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh.
- Baste every 15 minutes with the broth.
- Remove the bacon and discard toothpicks.
- Roast the chicken for 15 more minutes to brown the skin.
- Transfer to a serving platter, and remove the ties.
- You may eat the bacon, but it is best to discard the carrots.
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RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
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