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.
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
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat the oven to 220 C / Gas 7.
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.
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.
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 our video to see how to make a perfectly roasted chicken every time. Watch now!