*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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
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
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.
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!
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!