Roast chicken in a large roasting tray, turning regularly to prevent from burning until juices run clear, about 25 minutes. Remove and keep warm. Keep the juices in the tray.
Place all of the other ingredients into the roasting tray and roast on the second shelf, stirring regularly to prevent from burning. When ingredients are soft, return the chicken to the tray and heat until piping hot.
Season if necessary but I find the salt in the bacon is sufficient. Serve on a bed of rice and top with the grilled chicken and spoon the juices over the chicken.