Roasted Chicken with Bacon

November 30, 2008 at 8:14 pm 1 comment

bacon-roast-chicken

 When trying to think of a nice dinner to compliment our day of decorating the house the answer was clear – roast chicken! It may seem a bit redundant since Thanksgiving just past us, but a roast chicken in the oven while putting up Christmas decorations reminds me of home (Chicago). I wanted to try something a little different and stumbled across this recipe. It was winner. This will also serve as my submission to tasty tools featuring the roasting pan. I added some fresh herbs to the chicken since I had them on hand. It tasted great with the herbs and I’m sure it would taste just as good without them.

roasting-pan

Roasted Chicken with Bacon
Ingredients
For the Chicken
1 chicken,  4 to 4 1/2 lb.
Olive oil as needed
Freshly ground pepper, to taste
6-8 bacon slices (I used center cut)
fresh thyme and oregano to taste

For the gravy
2 Tbs. finely diced shallots
1 tsp. all-purpose flour
1/2 cup white wine
1 cup chicken broth
1 tsp. minced fresh thyme
2 Tbs. cold unsalted butter, cut into 2 pieces

Directions

Directions:

Preheat to 450°F. Blot the chickens dry with paper towels. Rub the chicken with olive oil and season with pepper and herbs. Place the chicken breast side up, and tuck the wings behind the breasts. Drape bacon slices over the breasts in a criss-cross pattern.

Place the chickens, bacon side up, on a rack in a roasting pan. Roast until a thermometer inserted into the thickest part of a thigh registers 170°F, 1 to 1 1/4 hours (tent the chickens with aluminum foil if the bacon becomes too dark). Transfer the chickens to a carving board, cover loosely with foil and let rest for 10 minutes.

Discard all but 2 tsp. of the fat from the roasting pan. Set the pan over medium-high heat. Add the shallots, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook for 30 seconds. Add the wine, stirring to scrape up the browned bits. Simmer until the sauce is slightly thickened, 3 to 4 minutes. Remove the pan from the heat and whisk in the thyme and butter.

Carve and serve as desired.

Source: Tricia’s Kitchen, originally from Williams Sonoma

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Entry filed under: Chicken, main dish.

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1 Comment Add your own

  • 1. Joelen  |  November 30, 2008 at 8:30 pm

    This looks amazing! That bacon wrapped around the chicken is so drool worthy… Thank you for participating in this month’s Tasty Tools and hopefully if you happen to visit home sometime we can have a GTG! 🙂

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