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The Cook Book

Bacon Roasted Chicken | Chicken Recipe

A meal perfect chicken recipe for a Sunday Dinner. Full of flavor and always tender.

Total time
150 mins

Recipe by:

Anonymous chef as recipe contributor.

INGREDIENTS - 6 servings
  • 1 Whole whole chicken, about a 4-pound whole chicken
  • 2 Tablespoons butter
  • 1 salt to taste
  • 1 black pepper to taste
  • 1 Teaspoon dried thyme
  • 1 paprika to taste
  • 8 Slices bacon
  • 2 Cups beef broth
  • 2 Piece carrot(s)
  • Preheat the oven to 450 degrees F (220 degrees C).
  • Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan-do not pour over the bacon.
  • Roast for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
  • Remove the bacon and discard toothpicks. Roast the chicken for 15 more minute to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.

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