Chelsea's Bacon Roast Chicken
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
60
Sourness
45
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 tbsps
Dried Thyme2 tbsps
Oregano (dried)2 tbsps
Brown Sugar1.5 tbsps
Ground Cumin1.5 tbsps
Salt1 tbsp
Ground Paprika2 tsps
Ground Black Pepper3 cloves
Garlic (crushed)3 tbsps
Unsalted Butter (softened)Directions:
1
Preheat oven to 425 degrees F (220 degrees C)
2
Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl
3
Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls
4
Loosen the skin of the chicken over the breast, back, and thighs
5
Rub the spice mixture containing garlic and butter thickly underneath the loosened skin
6
Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity
7
Place the crushed garlic cloves into the cavity
8
Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern
9
Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes
10
Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes
11
If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil
12
An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done
13
Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing