READY IN 2½ hrs

Bacon Roasted Chicken

Read Reviews (304)

"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

Directions

Preheat the oven to 450 degrees F (220 degrees C).
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

Kitchen-Friendly View

PREP 30 mins
COOK 2 hrs
READY IN 2 hrs 30 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 07, 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.

—Navy_Mommy

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Most Helpful Critical Review

Apr 20, 2011

No flavor. Moist, but pretty boring to us.

—anna

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402 Ratings

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Jun 28, 2005

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!

—Ms. Sugar & Spice

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Oct 23, 2005

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

—Rene

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Jan 06, 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

—EADRIAN

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Nov 16, 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.

—N. Olive

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May 18, 2006

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!

—MINRN

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Feb 06, 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!

—Master Chef

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Nutrition

Calories
495 kcal
25%

Carbohydrates
2.4 g
< 1%

Cholesterol
153 mg
51%

Fat
32 g
49%

Fiber
0.7 g
3%

Protein
46.6 g
93%

Sodium
778 mg
31%

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

Nutritional Information

Bacon Roasted Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 495
Calories from Fat: 288

% Daily Value *
Total Fat 32g 49 %
Saturated Fat 10.6g 53 %
Cholesterol 153mg 51 %
Sodium 778mg 31 %
Potassium 544mg 15 %
Total Carbohydrates 2.4g < 1 %
Dietary Fiber 0.7g 3 %
Protein 46.6g 93 %
** Sugars 1g
Vitamin A 75 %
Vitamin C 2 %
Calcium 5 %
Iron 29 %
Thiamin 21 %
Niacin 120 %
Vitamin B6 43 %
Magnesium 15 %
Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.