Latest recipes

Bacon roast chicken recipe

Bacon roast chicken recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Roast chicken

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

447 people made this

IngredientsServes: 6

  • 2 tablespoons butter
  • 1 (2kg) whole chicken
  • 1 pinch salt and pepper to taste
  • 1 teaspoon dried thyme
  • 2 carrots, cut in chunks
  • 1 pinch paprika to taste
  • 8 rashers bacon
  • 500ml beef stock

MethodPrep:30min ›Cook:2hr ›Ready in:2hr30min

  1. Preheat the oven to 220 C / Gas 7.
  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 tin. Lay bacon strips across the top of the chicken, and secure with skewers. Sprinkle with paprika. Pour the beef stock into the roasting tin - do not pour over the bacon.
  3. Roast for 15 minutes in the preheated oven, the reduce the heat to 180 C / Gas 4. Baste with some of the stock. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 82 degrees C when taken in the thickest part of the thigh. Baste every 15 minutes with the stock.
  4. Remove the bacon and discard skewers. 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.

Watch how!

Watch our video to see how to make a perfectly roasted chicken every time. Watch now!

Recently viewed

Reviews & ratingsAverage global rating:(430)

Reviews in English (324)

by Navy_Mommy

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.-07 Feb 2007

by Ms. Sugar & Spice

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!-28 Jun 2005

by Rene

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-23 Oct 2005

Roast chicken with bacon and sage stuffing

1. Preheat the oven to 180°C (350°F/Gas 4). Wipe the chickens and pat dry with paper towels.

2. Finely chop half the bacon. Heat half the olive oil in a small frying pan, then add the onion and chopped bacon and sauté for 7–8 minutes over medium heat, or until the onion is soft and the bacon is starting to brown. Transfer to a bowl, allow to cool, then add the sage, breadcrumbs and egg. Mix well and season to taste with sea salt and freshly ground black pepper. Divide the mixture among the chicken cavities.

3. Fold the wings back and tuck them under the chickens. Tie the legs of each chicken together with kitchen string. Place the chickens on a rack in a large flameproof baking dish, making sure they are not touching, and brush with some of the remaining oil. Pour 250 ml (9 fl oz/1 cup) water into the baking dish.

4. Cut the remaining bacon into long, thin strips and lay them across the chicken breasts. Brush the bacon with a little more oil. Bake for 45–60 minutes, or until the juices run clear when a chicken thigh is pierced with a skewer. Remove from the oven, cover loosely with foil and leave to rest in a warm place while making the gravy.

5. To make the wine gravy, discard all but 2 tablespoons of the pan juices from the baking dish. Heat the dish over medium heat, stir in the flour and cook, stirring, until well browned. Remove from the heat and gradually add the worcestershire sauce, wine and stock. Return to the heat, stir until the mixture boils and thickens, then simmer for 2 minutes. Season to taste and serve with the roast chickens.

  • 1/3 Cup mayonnaise
  • 3 Tablespoons sun-dried tomato pesto
  • 1 Cup baby arugula, finely chopped
  • 8 thick slices (12 ounces) hickory smoked bacon
  • 1 whole loaf (12 to 16 ounces) multigrain bread
  • 2 - 3 Cups large slices or shreds cooked chicken breast and thigh meat (boneless, skinless)
  • 8 small romaine lettuce leaves
  • Pickled okra or dill pickles

Mix mayonnaise, pesto and arugula in a small bowl. (Refrigerate covered up to 2 days.) Use at room temperature.

Heat oven to 400 degrees. Cook the bacon in a large nonstick skillet over medium-low heat.

Turn the slices occasionally, until cooked crisp and golden, 10 to 15 minutes. Drain on paper toweling. Keep warm.

Meanwhile, pop the bread into the oven to warm it briefly and crisp the crust, 5 to 10 minutes.

Cool a few minutes, then cut eight ½-inch-thick slices.

Meanwhile, put the chicken on a plate, cover with wax paper and microwave on high (100 percent) until warmed, about 1 minute.

To assemble the sandwiches, spread one side of all the bread slices with the mayonnaise.

On 4 of the slices, layer the chicken, bacon and lettuce top with a second bread piece. Serve right away with pickles.

Irish Roast Chicken with Leeks and Bacon

Cut the white parts of the leeks into rounds and wash them well. Cut the rind of the bacon and cut into 1cm cubes Remove lumps of fat from inside the end of the chicken
Season with salt and pepper
Rub the butter over the breast and legs of the chicken and put it breast side down into a casserole
Allow it to brown on a gentle heat this can take 5-8 minutes
As soon as the breast is golden remove from the casserole and keep aside
Add pieces of bacon to the casserole with a splash of sunflower oil
Cook the bacon until golden, add the sliced leeks and toss together in the bacon fat
Place the chicken on top of the leaks and bacon and cover the casserole
Put into the oven on moderate heat for 1 hour until chicken is fully cooked
When chicken is cooked remove to a serving dish lift out the leeks and bacon with a perforated spoon

Skim the juices of all fat
Add the chicken stock and cream and bring to the boil. The sauce should not be too thick, just thick enough to coat lightly the back of a spoon
Allow to simmer on a low heat while you carve the chicken
Spoon the sauce over the chicken and serve

Bacon and Maple Roast Chicken Recipe

You can make this with just chicken breasts—use bone-in, skin-on— and you may want to use a toothpick, or two, to secure the skin over the bacon once you slip the bacon underneath it. Also, the cooking time will be shorter, so monitor it and take the chicken out of the oven when the internal temperature of the meat is 165 degrees, the juices of the breast run clear and the skin is crispy and lightly golden.


To marinate the chicken, whisk together the stock, maple syrup, vinegar, olive oil, salt and thyme until combined. Coat the chicken inside-out with the mixture and place in a resealable gallon-size plastic bag, emptying any excess marinade into the bag. Press out as much air as possible before sealing. Refrigerate overnight, or for at least 4 hours.

To roast the chicken, preheat the oven to 350°. Remove the chicken from the bag, rinse off any excess marinade and pat dry with paper towels. Rub the bird down with 1 tablespoon of the maple syrup, inside and out, getting under the skin of the chicken breast while taking care not to tear the skin. (To do so, gently lift the skin off the breast with one hand and, with a small paring knife in the other hand, carefully cut through the fat membrane that runs down the center of the chicken breast, taking care not to puncture the skin. Once the membrane has been cut, you should be able to place your hand under the skin of the entire front of the chicken, rather than under just one side or the other.)

In a small bowl, whisk together the maple sugar, 1 teaspoon of the salt, 3/4 teaspoon of the rosemary and the black pepper. Coat the chicken, inside and out, with the spice mixture.

Cut 2 of the bacon slices in half. Wedge them flat under the breast skin of the bird, so the 4 strips of bacon lie side by side under the breast skin.

Dice the remaining 2 strips of bacon. In a bowl, toss together the diced bacon, onion, olive oil, remaining 1 tablespoon maple syrup, remaining 3/4 teaspoon rosemary and remaining 1/2 teaspoon salt until combined. Empty the mixture into a small roasting pan and pat down to create a bed. Pour stock into the pan until it is 1/2-inch deep.

Place the chicken in the pan, breast facing up. Place 2 large sprigs of the rosemary in the cavity of the bird and place the remaining 8 in the pan around the chicken. Truss the bird. Tent the entire pan with tin foil, making sure none of it touches the skin.

Roast, rotating the pan once to ensure even cooking, for about 1 hour and 15 minutes, until the internal temperature of a thigh reaches 165°. Remove the tin foil-tent for the last 20 minutes of cooking to allow the skin to brown slightly.

Allow the chicken to rest for 20 minutes before carving and serving.

Text excerpted from Adventures in Chicken, © 2016 by Eva Kosmas Flores. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Why you will love this recipe

  • Everything is baked in a casserole dish. The clean up is minimal! One pan to clean.
  • It’s a great recipe if you want to add veggies to your dinner in a delicious way.
  • Baked chicken with zucchini is a low-carb, gluten-free recipe, packed with protein!
  • Because there is so much protein in this recipe, it will keep you full and satisfied for a long time! Miss carbs? Pair this chicken zucchini with easy-to-make four cheese pasta (use store-bought cheese mix) or mushroom pasta.
  • The flavors are amazing! Zucchini, crispy bacon, Mozzarella, and Parmesan. All that on top of chicken breasts seasoned with Ranch mix!
  • Everyone in your family will love this recipe! After all, it has bacon!


    1. Arrange rack in middle of oven preheat to 425ºF. Finely zest lemon into a medium bowl. Cut zested lemon in half lengthwise set one half aside and reserve the other for another use. Add garlic, chives, parsley, and butter and mash together with a fork.
    2. Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push butter mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with twine. Season chicken with 1 1/2 tsp. salt and 1/2 tsp. pepper.
    3. Heat roasting pan in oven 10 minutes. Meanwhile, toss potatoes, bacon, caraway seeds, 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 1 tsp. oil in a large bowl. Toss cabbage and remaining 1/4 tsp. salt, 1/8 tsp. pepper, and 1 Tbsp. plus 2 tsp. oil in another large bowl.
    4. Remove pan from oven quickly combine and arrange potato mixture, cabbage mixture, and remaining oil left in bowls in pan, spreading toward edges to make room for chicken. Place chicken, breast side up, on top it’s okay if chicken sits on some vegetables. Carefully return pan to oven and roast 25 minutes (some cabbage edges will be blackened).
    5. Remove pan from oven squeeze reserved lemon half over chicken and vegetables. Gently stir vegetables to coat with pan drippings. Reduce oven temperature to 400ºF and continue roasting until chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 40󈞞 minutes more.
    6. Transfer chicken to a cutting board let rest 15 minutes. Carve, serve with vegetable mixture, and top with parsley leaves.


    Preheat the oven to 200C/400F/Gas 6.

    For the sage and onion stuffing, preheat the oven to 200C/400F/Gas 6. Heat a frying pan until medium hot, add the butter, onions and sage and fry gently for five minutes until softened.

    Place the breadcrumbs into a bowl with the softened onions and mix to combine then add the egg and season with salt and black pepper.

    Mix well then form into eight balls and place onto a roasting tray. (Alternatively, use to stuff the chicken.) Roast in the oven for 20 minutes until crisp. Set aside to keep warm.

    For the chicken, rub the butter and olive oil over the chicken and season with salt and freshly ground black pepper. Roast the chicken for 20 minutes per 450g/1lb, basting regularly.

    Meanwhile, for the bacon chipolatas, place the bacon onto a chopping board, then using the side of the knife, stretch and flatten the bacon until about half as long again.

    Cut each strip of bacon in half across, then wrap each piece around a chipolata, securing with a toothpick.

    Place onto a roasting tray and roast for 15 minutes until golden-brown and cooked through.

    For the bread sauce, stud the onion all over with the cloves, then place into a saucepan along with the bay leaf, peppercorns and milk. Bring the mixture to the boil, remove the pan from the heat and set to cool for 15 minutes.

    Remove the onion, bay leaf and peppercorns, then stir in the breadcrumbs.

    Return the pan to the heat and cook very gently for 5-10 minutes, stirring occasionally until the breadcrumbs have absorbed all the liquid.

    Stir in the butter and season, to taste, with salt and freshly ground black pepper.

    To check whether the chicken is cooked, push a skewer into the thigh at the thickest point. If the juices run clear the chicken is cooked. Remove the chicken from the roasting tin and set aside to rest for 15 minutes. Carve the chicken into eight pieces as follows – remove the legs and cut into thigh and drumstick. Remove the wings, and cut the chicken crown into four pieces. Set aside, covered with foil, to keep warm.

    Roughly chop the wings and remaining carcass.

    To make the gravy, place the roasting tin onto the hob and heat gently, stirring with a wooden spoon and scraping up all the bits from the bottom of the pan. Add the chopped chicken carcass and fry for one minute.

    Stir in the flour and cook for 1-2 minutes. Add the wine and simmer until the volume of the wine has reduced by half. Add the stock and simmer for five minutes. Season, to taste, with salt and freshly ground black pepper, then pass the gravy through a sieve into a jug and keep warm until ready to serve.

    For the game chips, heat the vegetable oil in a deep, heavy-bottomed saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

    Deep-fry the potato slices for 1-2 minutes, or until golden-brown. Remove the game chips from the oil with a slotted spoon, set aside to drain on kitchen paper and season with salt and freshly ground black pepper.

    To serve, place a couple of pieces of chicken on the plate. Add a spoonful of bread sauce, some game chips, stuffing and bacon sausages. Finish with a dollop of redcurrant jelly and generous pouring of gravy.

    Chicken, Bacon, and Dried Beef Casserole

    In this simple recipe, chicken breasts are baked in a casserole with bacon, dried beef, and a creamy sour cream sauce. This flavorful and popular chicken dish is perfect for a busy day and keeps well if you want some leftovers. It's always a bonus to be able to cook once and eat twice.

    This recipe requires a lot of familiar ingredients, some of them shortcuts such as condensed soup, but one of them may be totally new to you, such as dried beef. This, like the soup, is a convenience item that when combined with the other ingredients, brings dinner to the table much more easily. This baked chicken and dried beef is a bit of a comfort food recipe, but then again, what casserole isn't?

    A dish as hearty as this needs little else to make it great, but hot cooked rice, pasta, or mashed potatoes work well and soak up some of the flavorful juices. A vegetable side dish of steamed broccoli, green beans, or a simple tossed salad helps to round it out.


    While lean chicken breast makes a great salad, I wouldn’t recommend it for baking a pie. The more the breast cooks, the more it dries out, absorbing all the yummy juices in effect, it will dry out the entire contents of the pie. I also believe the breast is the only reason why chicken has a reputation for being bland chicken thighs and drumsticks can stand up to some serious flavours like garlic, rosemary, thyme and lemon.

    prep: 3 hours | serves: 6

    for the filling

    150 ml Worcestershire sauce

    salt and freshly ground black pepper

    250 g streaky bacon, loosely cut into squares

    for the sour cream dough

    230 g (250 ml) soft butter, diced

    for the filling

    Preheat the oven to 180 ÅãC. Drizzle 40 ml olive oil onto the
    base of an oven dish. Place the chicken pieces in the dish and add the garlic, Worcestershire sauce and lemon juice. Season with salt and pepper before covering the dish with foil and placing it in the oven.

    Cook for 1 hour. Remove the foil and place the chicken back in the oven. Cook for another 45 minutes. Once cooked and cooled to room temperature, remove the meat from the bones, returning it to the juices left in the oven dish.
    Heat the 30 ml olive oil in a saucepan and add the onion. Fry until soft. Then add the bacon, frying it until slightly crispy. Add the fried onion and bacon to the chicken and mix well. Spoon the filling into an oven dish.

    for the sour cream dough

    Preheat the oven to 180 ÅãC. Meanwhile, blend all the ingredients together in a food processor until a dough forms. If the consistency throws you off your game, keep it together: it’s supposed to be soft.

    Spoon the dough onto a floured surface, pressing it flat with your hands. Then place it carefully over the filling. If the pastry breaks, go with the flow. Once your filling is covered with the dough, brush it with the beaten egg. Place the pie in the oven and bake for 40 – 45 minutes.