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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat the oven to 450 degrees F (220 degrees C).

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  • 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, 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.

  • 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.

Partner Tip

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

Nutrition Facts

495 calories; 32 g total fat; 153 mg cholesterol; 713 mg sodium. 2.4 g carbohydrates; 46.6 g protein; Full Nutrition

Reviews (323)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2007
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 rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure. Read More
(309)

Most helpful critical review

Rating: 2 stars
04/20/2011
No flavor. Moist but pretty boring to us. Read More
(4)
429 Ratings
  • 5 star values: 261
  • 4 star values: 109
  • 3 star values: 34
  • 2 star values: 21
  • 1 star values: 4
Rating: 5 stars
02/07/2007
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 rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure. Read More
(309)
Rating: 5 stars
02/07/2007
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 rather than carrots and used Paula Deen's house seasoning to season the bird. The bacon on top was to die for and my husband and I ended up fighting over it. The sauce was a little sweet with a slight citrus flavor thanks to the orange juice. I boiled it down slightly and thickened with some cornstarch and water. I will make this again for sure. Read More
(309)
Rating: 5 stars
06/28/2005
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 stuff mine with whatever i can find heading south in the fridge. Lemons limes carrots apples pinapple parsley onion oranges...any combo will do as long as you stuff it! Thanks for the recipe Rio...nice to see the tradition LIVE ON! Read More
(231)
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Rating: 5 stars
10/23/2005
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 any broth. I just used a little water in the the roasting pan. It was so moist and tender. EXCELLENT Read More
(196)
Rating: 5 stars
01/06/2008
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 bacon. The chicken was awsome and the breast was juicy and flavorful. Definitely would make this again Read More
(115)
Rating: 4 stars
11/16/2007
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 carrots. super easy. remember if you have more than a 4lb chicken to cook it 18 to 25 minutes per pound! It must reach an internal temp of 180. I went to 185 and it was still very moist. this meal was GREAT and the bacon was awesome. However Leaving the bacon on the top the whole time did not allow the skin to brown. we will be making this again for sure. Read More
(88)
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Rating: 4 stars
05/18/2006
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! Read More
(77)
Rating: 5 stars
02/06/2007
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! Read More
(73)
Rating: 4 stars
04/10/2006
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 and this really seemed to do the trick. I don't know why beef broth instead of chicken broth but I went with the chicken as that's what I normally use anyway. Of course I used more seasonings along with a splash of white wine. The gravy was delicious and the bird was incredibly flavorful. Thanks so much! Read More
(57)
Rating: 4 stars
08/21/2006
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 flavors too. This is how I keep my meatloaf moist and its good to know it works on chicken too! Read More
(52)
Rating: 2 stars
04/20/2011
No flavor. Moist but pretty boring to us. Read More
(4)