Bacon-Roasted Chicken

Well, this was a good idea, but I can admit that it didn’t turn out as well as I had hoped.  Oh, don’t get me wrong, most of this dish was delicious.  But, I thought that covering the chicken breast in bacon would not only impart delicious smoky, salty flavor, but also keep it moist.  Instead, while the breast did not cook all the way through – odd, since the thighs did, and they always take longer to cook – the part that was cooked was actually dry.  The skin over the breast was soft and flabby instead of crisp like the rest of the chicken.

So, while I highly recommend the rest of the recipe, I would rethink the bacon.  Next time, I would potentially just oven-bake the bacon on the side, and serve it with the chicken – not because you need it, but because the combination is just plain delicious.

Bacon-Roasted Chicken (serves 4)

Ingredients:

  • 1 4-6 lb. roasting chicken
  • 6 slices bacon (optional)
  • 1/4 c. olive oil
  • 2 tbsp. vegetable oil
  • 1 sprig thyme
  • 1 sprig rosemary
  • 15 cloves garlic
  • pinch red chili flakes
  • 1 lemon
  • 1 large sweet potato
  • 1 large turnip
  • 1 bunch baby broccoli
  • 1 large carrot
  • 1 golden beet
  • 1 c. white wine
  • 1 c. mixed olives (optional, if you like them, whatever olives you like)

Directions:

  1. Preheat oven to 425.
  2. Dry chicken with paper towels.  Sprinkle with salt and pepper on both sides, and in the cavity, generously.
  3. In a small frying pan, heat the oils together over low heat.  Add thyme, rosemary, garlic, and red chili flakes.  Heat, swirling gently, until very fragrant, several minutes.
  4. Halve the lemon, and insert it into the chicken’s cavity.
  5. Dice all of the vegetables, mix, and place into the bottom of a roasting pan.  Set the chicken on top of a roasting rack and place over the vegetables.
  6. Remove thyme and rosemary from the oil.  Carefully pour over the entire surface of the chicken, and over the exposed vegetables.
  7. Sprinkle chicken again with salt.  If desired, lay strips of bacon over the breast of the chicken.  Or, cook bacon separately.
  8. Place in the oven for 30 minutes.  Once chicken has browned and skin is crisped, pour 1 cup of wine over the entire surface of the chicken and the exposed vegetables.
  9. Tent foil over the top to prevent further browning.  Cook another hour.
  10. Sprinkle olives around the chicken, and then cook until done all the way through.
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