"My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken." — RioChick
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1 (4 pound)
salt and pepper to taste
carrots, cut in chunks
paprika to taste
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.
No flavor. Moist, but pretty boring to us.
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!
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
I had company coming and thought I would try this recipe,I had read the reviews that the bacon didn't do much for the flavor so I decided to tenderize the breast with a piercer then attached the bacon. The chicken was awsome and the breast was juicy and flavorful. Definitely would make this again
I used rosemarry instead of thyme since I didn't have any on hand and I really liked the flavor. I also added 1/4 onion, 2 cloves of garlic and a 1/4 cup of rosemarry inside the chicken with the carrots. super easy. remember if you have more than a 4lb chicken to cook it 18 to 25 minutes per pound! It must reach an internal temp of 180. I went to 185 and it was still very moist. this meal was GREAT and the bacon was awesome. However, Leaving the bacon on the top the whole time did not allow the skin to brown. we will be making this again for sure.
We loved this recipie. Even my picky 2 yr old ate all her chicken! I tried to roast potatoes and carrots in the pan withthe chicken and they came out VERY salty!
This chicken had so much flavor! My boyfriend says this is the best chicken he has ever had. I crumbled the leftover bacon and mixed it with mashed potatoes. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Bacon Roasted Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 288
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