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Chelsea's Bacon Roast Chicken
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
100 minutes
Roast whole chicken with sweet and savory spices and thick bacon slices for juicy, tender, flavorful meat.
Ingredients:
  • 2 tablespoons dried thyme
  • 2 tablespoons dried oregano
  • 2 tablespoons brown sugar
  • 1.5 tablespoons ground cumin
  • 1.5 tablespoons salt
  • 1 tablespoon ground paprika
  • 2 teaspoons ground black pepper
  • 1 clove garlic, minced
  • 3 tablespoons unsalted butter, softened
  • 1 (4 pound) whole chicken, rinsed and patted dry
  • 3 cloves garlic, crushed
  • 6 slices of thick-cut bacon
Instructions:
  • Heat the oven to 425 degrees F (220 degrees C).
  • Combine thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Transfer half of the spice mixture to a separate bowl, then mix in minced garlic and softened butter in the remaining bowl.
  • Gently lift the skin of the chicken over the breast, back, and thighs. Spread the garlic and butter spice mixture generously under the skin. Coat the chicken liberally with the dry spice mixture inside and out, and sprinkle some in the cavity. Fill the cavity with the crushed garlic cloves. Set the chicken on a roasting rack in a pan, then lay the bacon strips over the chicken in a basket-weave design.
  • Start by baking in the preheated oven for 15 minutes. Then, reduce the oven temperature to 400 degrees F (205 degrees C) and continue cooking for another 15 minutes. Lower the heat to 375 degrees F (190 degrees C) and roast until the chicken is no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon gets too brown, simply cover the chicken with foil. Ensure the chicken reaches an internal temperature of at least 165 degrees F (75 degrees C) by using an instant-read thermometer. Once done, let the chicken rest in a warm area for 10 minutes before slicing.

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