BACON ROASTED CHICKEN

 

  • Cooking Time: 2 hours
  • Servings: 6
  • Preparation Time: 30 minutes

Ingredients

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

Directions

  • 1. Preheat the oven to 450 degrees F (220 degrees C).
  • 2. Rub butter over the entire chicken.
  • 3. Season with salt, pepper and thyme.
  • 4. Place the carrots inside the cavity, and tie the legs together.
  • 5. Place the chicken breast side up in a roasting pan.
  • 6. Lay bacon strips across the top of the chicken, and secure with toothpicks
  • 7. Sprinkle with paprika.
  • 8. Pour the beef broth into the roasting pan - do not pour over the bacon.
  • 9. Roast for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F.
  • 10. Baste with some of the broth.
  • 11. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F. when taken in the thickest part of the thigh. 12. Baste every 15 minutes with the broth.
  • 13. Remove the bacon and discard toothpicks.
  • 14. Roast the chicken for 15 more minutes to brown the skin.
  • 15. Transfer to a serving platter, and remove the ties.
  • *You may eat the bacon, but it is best to discard the carrots*

Notes

Categories: Dinner 
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