Bacon Roasted Chicken

Everything is better with bacon on it.....and that's surely the case with this chicken dish!!!  It's really a very simple recipe to put together.....just make sure you have a mess-load of toothpicks on hand to secure the bacon to the chicken.  Once all is said and done, and this baby is cooked.....be prepared for a wonderfully moist chicken to devour!

Bacon Roasted Chicken
adapted from allrecipes

You'll Need

• 1 (4-pound) whole chicken, cleaned and dried
• 2 tablespoons butter, softened
• Salt, to taste
• Pepper, to taste
• 1 teaspoon dried thyme
• 20 baby carrots
• 8 slices bacon
• Paprika, to taste
• 2 cups beef broth

Preheat your oven to 450°.

Rub the softened butter all over your chicken.

Season the chicken with the salt, pepper, and thyme.

Insert the carrots into the cavity of the chicken.

Tie the legs together.

Put your chicken breast side up, in a roasting pan.

Lay the bacon strips across the top of your chicken, making sure to secure with toothpicks.

Give the bacon-covered chicken a nice sprinkling of paprika.

Add the beef broth to the roasting pan, making sure not to pour any over the chicken.

Roast the chicken for 15 minutes at 450°.

Reduce the temperature to 350°.  Baste the chicken with the broth.

Continue roasting for 1-1/4 to 1-1/2 hours, or until internal temperature of the chicken (test in the thigh) reaches 180°.  Make sure to baste the chicken every 15 minutes!

Remove from oven, and discard the bacon and toothpicks.

Put the chicken back in the oven, and continue roasting for an additional 15 minutes to brown the skin.

Cut and remove the ties, and platter up.

You can eat the bacon if you desire.....but it's best to discard the carrots.

Serves 4-6