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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
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.
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.
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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