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Bacon Roasted Chicken

Rated as 4.4 out of 5 Stars
7

"My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken."
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Ingredients

2 h 30 m servings 495
Original recipe yields 6 servings

Directions

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  1. Preheat the oven to 450 degrees F (220 degrees C).
  2. 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.
  3. Roast for 15 minutes in the preheated oven, the 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.
  4. Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 495 calories; 32 2.4 46.6 153 713 Full nutrition

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Reviews

Read all reviews 323
  1. 429 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was wonderful. Instead of beef broth I used 1 cup chicken broth, and a little less than a cup of orange juice with about a quarter cup of balsamic vinegar. I stuffed the cavity with onion...

Most helpful critical review

No flavor. Moist, but pretty boring to us.

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This was wonderful. Instead of beef broth I used 1 cup chicken broth, and a little less than a cup of orange juice with about a quarter cup of balsamic vinegar. I stuffed the cavity with onion...

This recipe ROCKS! THis is how my Mom makes it! It's true about the bacon basting the chicken. I haven't tried the beef broth part of it, I don't use that...but the bacon REALLY WORKS! I stu...

This recipe is great! I altered it a little bit after reading the other reviews. I used a garlic herb seasoning by McCormick on the chicken and stuffed it with an onion cut up. I also didn't use...

I had company coming and thought I would try this recipe,I had read the reviews that the bacon didn't do much for the flavor so I decided to tenderize the breast with a piercer then attached the...

I used rosemarry instead of thyme since I didn't have any on hand and I really liked the flavor. I also added 1/4 onion, 2 cloves of garlic and a 1/4 cup of rosemarry inside the chicken with the...

We loved this recipie. Even my picky 2 yr old ate all her chicken! I tried to roast potatoes and carrots in the pan withthe chicken and they came out VERY salty!

This chicken had so much flavor! My boyfriend says this is the best chicken he has ever had. I crumbled the leftover bacon and mixed it with mashed potatoes. Yum!

I normally roast my chicken, breast side down to ensure a very moist bird, however, this time I had a roast with the pop up timer. I wanted to find a recipe that would help keep the breast juicy...

This was good. I really liked the bacon idea. The juices could not be used for any kind of gravy though- not very good. I stuffed the chicken with garlic and onion and it soaked up those flav...