It’s not often I’ll say this, but you’ve just gotta try this recipe!
Both my wife and I love roast chicken. It’s something I make at least once a month, usually following my old standby methods of stuffing the bird with citrus or apples, garlic, onions, and rosemary. There is nothing wrong with that method, and I know I’ll go back to it again.
This time I thought I’d try something a little different.
I’d picked up a whole fryer at the market early in the week with plans to make a roast chicken with the method described above. I almost always roast fryers. They don’t take very long to cook, and believe it or not, they come out a lot more moist than the big roasters do. The problem was that my fresh rosemary had gone fuzzy on me, and dried just doesn’t have the same effect. Also, I wanted some roasted potatoes and carrots, but I didn’t want to mess up the whole kitchen with dinner.
The solution to my dilemma was right inside the fridge door, in the form of a package of bacon.
I’ve laid a slice or two of bacon over the chicken before, but I decided to go a bit nuts this time, and I’m glad I did. (My arteries may not be happy, but my tongue and my tummy were ecstatic!)
Serving Size: 1
Amount Per Serving: Calories: 247 Total Fat: 2g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 11mg Sodium: 103mg Carbohydrates: 49g Net Carbohydrates: 0g Fiber: 5g Sugar: 6g Sugar Alcohols: 0g Protein: 9g
What I would have done differently had I thought of it at the time:
Nothing. Not a darned thing!
This chicken was melt-in-your-mouth delicious. The veggies get a little braise going from the bacon and chicken drippings, which adds so much flavor that it’s just hard to describe.
I’d show you what it looked like plated, but it smelled so good I just couldn’t wait. The end result looked something like this: