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Bacon and Herb Roasted Chicken
Bacon and Herb Roasted Chicken

Bacon and Herb Roasted Chicken

2 Hr(s) 35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
5 garlic cloves, peeled
1/3 cup olive oil or canola oil
4 slices turkey bacon, minced
2 Tbsp minced shallots
3 tsp chopped fresh thyme, divided
1 whole (6-7 lb.) roasting chicken
1 lemon, cut into wedges
1-1/4 cups chicken broth, divided
2 tsp balsamic vinegar
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Let's Make It
1
Preheat oven to 450°F. In saucepan over low heat, cook garlic in oil for 10 min or until soft. Remove garlic and mash in small bowl. Discard all but 2 Tbsp. oil.
2
In skillet over med-high heat, cook bacon, shallots and 2 tsp. thyme in 1 Tbsp. reserved oil. Cook, for 4 min. Let cool. Spread reserved garlic mash and bacon mix under skin of chicken. In bowl, mix remaining herbs and reserved oil, brush over chicken.
3
Place chicken on rack set in roasting pan. Place lemon in chicken cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temp to 350°F. Roast about 1 hr and 45 min. Baste with broth often. Transfer chicken to platter. Pour pan drippings into glass measuring cup. Skim and discard fat. Place pan on 2 burners over med heat. Add remaining broth and pan drippings. Cook 2 min. Add vinegar and 2 tsp. garlic, minced. Stir. Serve with chicken.
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