Bacon-Roasted Chicken

This bacon-roasted chicken recipe smothers a whole chicken with butter and covers it with bacon before roasting with broth for a tender, moist chicken.

• Preparation Time: 30 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 30 mins
• Calories: 495 Calories

Ingredients

• 2 tablespoons butter
• salt and pepper to taste
• 1 teaspoon dried thyme
• 2 cups beef broth
• 1 (4 pound) whole chicken
• 8 slices bacon
• paprika to taste
• 2 carrots, cut in chunks

Recipe Instructions

Step 1

Preheat the oven to 450 degrees F (220 degrees C).

Step 2

Rub butter over entire chicken; season with thyme, salt, and black pepper. Place carrots inside cavity; tie legs together. Place chicken, breast-side up, in a roasting pan. Lay bacon strips across top of chicken; secure with toothpicks. Sprinkle with paprika. Pour beef broth into the roasting pan; do not pour over bacon.

Step 3

Bake in the preheated oven for 15 minutes, then reduce the heat to 350 degrees F (175 degrees C). Baste with broth. Bake until an instant-read thermometer inserted into the thickest part of the thigh, near but not touching bone, reads 180 degrees F (82 degrees C), about 1 hour and 15 minutes, basting every 15 minutes with broth.

Step 4

Remove bacon; discard toothpicks. Bake chicken to brown the skin, 15 minutes more. Transfer to a serving platter; remove ties. The bacon is edible, but it is best to discard the carrots.