Chelsea's Bacon Roast Chicken Recipe - Allrecipes.com
Chelsea's Bacon Roast Chicken Recipe
  • READY IN ABOUT hrs

Chelsea's Bacon Roast Chicken

Recipe by  

"This chicken is smothered in traditional herbs and spices, then covered in thick cut bacon and roasted to crispy, juicy, beautiful perfection! My boyfriend's family and I absolutely loved this chicken and we all have very different tastes. Finished with gravy this is a chicken your whole family will rave about!"

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Ingredients Edit and Save

Original recipe makes 1 roasted chicken Change Servings

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls.
  3. Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern.
  4. Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 1 hr
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2010

This was delicious! The only thing I will do differently next time is to add the bacon halfway through the cooking process, I don't like mine really crispy.

 
Most Helpful Critical Review
Jan 19, 2011

I was very disappointed with this meal :( The bacon came out brown and desiccated around the edges and pink in the middle. Also, the skin on the chicken was soggy...not crisp the way I like it.

 

21 Ratings

Dec 30, 2010

This is an amazing chicken roast!! I'd never made one because I never thought I'd be able to make one as good as the one you can find at the store, but I was waaaay wrong. This chicken was hands down the most delicious and moist chicken we've ever had. My husband is still raving about how good it was two hours after having eaten it. I cannot wait to chop up the leftovers for super awesome salad for lunch. This is a phenomenal recipe! Thank you so much!!

 
Nov 16, 2010

This made a beautifully browned chicken. It was super moist. I had to cook it a little longer than directed. I have mixed feelings about the spice mixture and I'm having a hard time deciding why. I wasn't overly fond of the taste. It was o.k. but not OMG I can't get enough of this. I am not sure if it is too much brown sugar or too much thyme. I definetly love the technique. I will just have to play with the spices next time for my taste.

 
Jan 04, 2011

delicious! I didn't have enough bacon and it was still absolutely fantastic. I think I like that the bird I used was a bit smaller, making the coating thicker. I will definitely be making this incredibly inexpensive and tasty dish again.

 
Nov 12, 2010

Excellent. Had to cook it about 30 mins nore, but well worth it!

 
Dec 01, 2010

PERFECTION!

 
Mar 07, 2011

Tried this recipe earlier today and had the chicken for dinner.Very moist and full of flavour. All my family enjoyed it. I have added this one to my recipe box and will be trying again.

 

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Nutrition

  • Calories
  • 645 kcal
  • 32%
  • Carbohydrates
  • 10.7 g
  • 3%
  • Cholesterol
  • 190 mg
  • 63%
  • Fat
  • 41.4 g
  • 64%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 55.7 g
  • 111%
  • Sodium
  • 2596 mg
  • 104%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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