Reviewed: Jan. 20, 2008

The chicken smelled amazing while it was cooking! To my disappointment, it didn't taste nearly as good as it smelled - very bland. Surprising, because I added lots of seasoning and flavor, and I stuffed the cavity with onion and celery. I even removed the bacon after it crisped up, so the chicken skin would crisp, but the meat just didn't seem to absorb any flavor from the bacon. All the bacon seemed to do was make the chicken greasy, sorry.

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christalicious

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jan. 6, 2008

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

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EADRIAN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Cartwright, Oklahoma, USA

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Reviewed: Dec. 12, 2007

Been wanting to try this recipe for awhile, so did so tonight - I followed it as-is except that I used 1C chicken stock + 1/3C orange juice + 1/3C balsamic vinegar. The chicken was good, not spectacular...I think I've made better with less effort and less clean-up involved. Like others, the bacon didn't seem to impart much flavor (thick cut w/plenty of fat), likewise, it didn't necessarily cause the breast meat to be any juicier than I've produced using standard roasting methods (such as tenting in foil and browning under the broiler).

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: Nov. 25, 2007

What a beautifully moist chicken. I've never tried it with bacon on top. I did change one thing only. I used veggie broth instead of beef broth and it turned out wonderfully. I would DEFINITELY recommend this recipe again and again and again!!!!!!!!!!!! YUM YUM!!!

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ZOE764

Cooking Level: Expert

Living In: Gloucester, Virginia, USA

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Reviewed: Nov. 9, 2007

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.

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N. Olive

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 5, 2007

The chicken was very moist. The bacon didn't do much for the flavor, though. But on its own, they bacon was good. (The left over chicken made an excellent soup!)

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Math Ninja

Cooking Level: Intermediate

Home Town: Garden City, Kansas, USA

Living In: Manhattan, Kansas, USA

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Reviewed: Nov. 3, 2007

Great!!!! It was a big hit at our house. I will definitely make this again!!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Oct. 25, 2007

Great recipe! The whole family loved it! I used one cup of chicken broth instead and next time I would use 2 cups. It makes a good gravy.

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CASUNLOVER

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Reviewed: Aug. 6, 2007

This was pretty good. I usually stick to eating the dark meat as it is usually the moist part, but the breast was juicy. Will probably make again.

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ironchef1983

Cooking Level: Intermediate

Living In: Washington, Indiana, USA

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Reviewed: Aug. 1, 2007

This just didn't work out for us. The bacon added nothing to the flavor of the chicken (although it was yummy right out of the oven). It was just a lot of extra work for no real return.

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Brandy Lee

Cooking Level: Intermediate

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Reviewed: May 14, 2007

I did this and fried the chicken first to carmelize it it was delicious. Mushrooms are very good with this recipe.

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crystal m

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Reviewed: Apr. 18, 2007

We didn't use carrots and used chicken broth instead of beef broth, my family loved it.

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HollyF

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Reviewed: Mar. 3, 2007

I didn't find this really any different from regular chicken.

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Chrissy

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Reviewed: Feb. 7, 2007

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.

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Navy_Mommy

Cooking Level: Expert

Home Town: Ocean Springs, Mississippi, USA

Living In: D'iberville, Mississippi, USA

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Reviewed: Feb. 6, 2007

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!

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Master Chef

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Reviewed: Feb. 5, 2007

Wonderfully tender chicken. I used chicken broth and pineapple instead of beef and carrots. It took longer to cook. It got a thumbs up from my husband who doesn't really care for chicken. I would do this over a normal roasted chicken any day.

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Stefanie

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Reviewed: Dec. 20, 2006

This chicken was very moist and good. I would make it again great recipe.

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luv2cook

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Reviewed: Nov. 20, 2006

i did not add the beef stock; i did add about 1 1/2 cups of water and basted with that, but next time i would add the 2 cups, maybe of chicken or vegetable broth. i also added a bit of poultry seasoning to the chicken. this took a LOT longer than 1 hour and 15 minutes to cook -- almost twice as long. i know my oven is old and all but still ... even so, everyone liked it. it was relatively easy. i think i'd do this again, but allow for more cooking time, and experiment with different seasoning.

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lockesmom

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Oct. 18, 2006

This chicken was great! my family and friends loved it. I used chicken broth instead of beef and I put pinnapple inside not carrots and use thick bacon. I WILL MAKE THIS AGAIN.

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