This is a post about roasted chicken. Bacon wrapped roasted chicken slathered in butter, olive oil, herbs and spices to be exact. Please wipe off your drool and just keep reading…
I’m pretty sure that if you’re still reading this, you probably know the basics of roasting a chicken. Whatever basic recipe you like, follow that for oven temperature and length of cooking. Everyone likes their chicken cooked a different way and this recipe doesn’t change that. Personally, I set the oven to 375 degrees and cook my chicken for an hour and some change but that’s just me.
Now let’s get to the good stuff. This recipe is just an amped up version of my “everyday” roasted chicken. Everything is basically the same except usually I butterfly the chicken and leave out the herbs and bacon. But sometimes you want a little something special so I came up with this version where I leave the chicken whole and add herbs and bacon.
I start off by making a little concoction for adding flavor to my chicken. I mix together no less than half a stick of butter with olive oil, whatever spices I have on hand, chopped fresh herbs and a ton of minced garlic.
Then I take the mixture and rub it inside the cavity of the chicken and pull up the skin and put as much of the mixture as I can in between the flesh and the skin of the chicken, gently pressing the skin afterwards just enough to make sure I covered as much flesh as possible. Then I rub the rest of the mixture all over the outside of chicken. If you like, sprinkle a little more seasoning on top for a bit more flavor.
I like to stuff my chicken with garlic, onion, citrus and occasionally things like juniper berries or cardamom pods if I have them in my pantry.
Now it’s time to wrap the chicken in bacon. The first time I made this I didn’t use enough bacon so during cooking the bacon shrunk and the chicken was barely covered. Then one random day I was flipping through one of my cookbooks looking for a chocolate recipe and I saw a picture of turkey wrapped in bacon but instead of just placing the baking on top, they made a lattice. Genius!!! Imagine a stunningly gorgeous woman in the kitchen with a light bulb illuminated over her luxuriously coiffed mane whispering “Brilliant!” as she saw that picture. Then imagine her frumpy older sister in a tattered and stained apron with the words “Duh!” over her frizzy and slightly mangled hair. That was me when I saw that picture. In any case, that picture turned my chicken from this:
Cool, huh? Now loosely cover the chicken with foil so the bacon won’t burn doing cooking. I like to spray the foil with a little cooking spray so the bacon won’t stick.
I cook my chicken for an hour with the foil on and then remove the foil and cook it until the bacon is nice and crisp. If it’s still not crisp after about 15 minutes with the foil off, you might have to use the broiler for a tiny bit to crisp it up at the end.
Isn’t it pretty!?! See the crispy bacon? The thin layer of garlic and herbs peeking through? Trust me – you’re going to love this chicken. Enjoy!