Bacon roast chicken

    Bacon roast chicken

    (426)
    24saves
    2hr30min


    420 people made this

    About this recipe: My family loves this chicken! It is always so tender and moist and is a perfect Sunday meal. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.

    Ingredients
    Serves: 6 

    • 2 tablespoons butter
    • 1 (2kg) whole chicken
    • 1 pinch salt and pepper to taste
    • 1 teaspoon dried thyme
    • 2 carrots, cut in chunks
    • 1 pinch paprika to taste
    • 8 rashers bacon
    • 500ml beef stock

    Method
    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Preheat the oven to 220 C / Gas 7.
    2. 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 tin. Lay bacon strips across the top of the chicken, and secure with skewers. Sprinkle with paprika. Pour the beef stock into the roasting tin - do not pour over the bacon.
    3. Roast for 15 minutes in the preheated oven, the reduce the heat to 180 C / Gas 4. Baste with some of the stock. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 82 degrees C when taken in the thickest part of the thigh. Baste every 15 minutes with the stock.
    4. Remove the bacon and discard skewers. 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.

    Watch how!

    Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (426)

    Reviews in English (426)

    by
    305

    This was wonderful. Instead of beef broth I used 1 cup chicken broth, and a little less than a cup of orange juice with about a quarter cup of balsamic vinegar. I stuffed the cavity with onion rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure.  -  07 Feb 2007  (Review from Allrecipes US | Canada)

    by
    228

    This recipe ROCKS! THis is how my Mom makes it! It's true about the bacon basting the chicken. I haven't tried the beef broth part of it, I don't use that...but the bacon REALLY WORKS! I stuff mine with whatever i can find heading south in the fridge. Lemons, limes, carrots, apples, pinapple, parsley, onion, oranges...any combo will do as long as you stuff it! Thanks for the recipe, Rio...nice to see the tradition LIVE ON!  -  28 Jun 2005  (Review from Allrecipes US | Canada)

    by
    196

    This recipe is great! I altered it a little bit after reading the other reviews. I used a garlic herb seasoning by McCormick on the chicken and stuffed it with an onion cut up. I also didn't use any broth. I just used a little water in the the roasting pan. It was so moist and tender. EXCELLENT  -  23 Oct 2005  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate