Bacon Roasted Chicken

Ingredients and Weight:

• Whole chicken: 8 lbs
• Bacon slices: 12 oz
• Onion, chopped: 1 cup
• Carrots, chopped: 1 cup
• Celery, chopped: 1 cup
• Garlic cloves, minced: 4
• Rosemary sprigs: 4
• Thyme sprigs: 4
• Paprika: 2 tsp
• Salt and pepper: to taste

Preparation Time:

30 minutes

Cooking Time:

2-2.5 hours (depending on chicken size)

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 450°F (230°C).
2. Remove chicken from refrigerator and bring to room temperature for 30 minutes.
3. In a bowl, combine onion, carrots, celery, garlic, rosemary, thyme, paprika, salt, and pepper.
4. Wrap bacon slices around the chicken and secure with toothpicks.
5. Place chicken on a roasting pan and spread the vegetable mixture around it.
6. Roast for 30 minutes at 450°F, then reduce heat to 350°F (175°C) and continue roasting for another 1.5-2 hours, or until chicken is cooked through.
7. Let chicken rest for 15 minutes before carving and serving.

Nutritional Information:

Per serving (1/8 chicken):

• Calories: 450
• Fat: 20g
• Saturated fat: 7g
• Cholesterol: 150mg
• Sodium: 500mg
• Carbohydrates: 15g
• Fiber: 2g
• Protein: 40g

Dish Characteristics:

• Tender and juicy chicken with flavorful bacon crust
• Herb and spice blend enhances the natural flavors of the chicken
• Rustic and satisfying dish that is perfect for a special occasion

User Comments:

• "This bacon roasted chicken was absolutely delicious! The bacon added a perfect amount of saltiness and crunch, while the herbs and vegetables gave it a delightful depth of flavor."
• "I've tried many whole chicken recipes, but this one has become my favorite. It's so easy to make and always turns out perfect."
• "The skin of the chicken was crispy and the meat was moist and flavorful. It was a hit with my guests!"

Special Precautions and Tips:

• Use a meat thermometer to ensure the chicken is cooked through before serving.
• If the bacon starts to burn, cover the pan with aluminum foil.
• Let the chicken rest before carving to allow the juices to redistribute, resulting in a more tender and juicy meat.