Super Moist Bacon Roasted Chicken Recipes

BACON ROASTED CHICKEN

Steps:

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

CHELSEA'S BACON ROAST CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls.
• Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern.
• Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. 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. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. 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. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.

WHOLE ROASTED CHICKEN WITH BACON

Steps:

• Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.
• Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.
• Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.

AMAZINGLY JUICY AND FLAVORFUL ROASTED CHICKEN

Steps:

• Night before:
• Rinse chicken and pat dry.
• Mix salts, garlic powder and black pepper together.
• Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
• Put into a plastic bag and chill in fridge overnight. The longer the better.
• Day Of:.
• Preheat oven to 350 f.
• Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
• Pat outside of chicken dry, then rub the chicken with olive oil.
• Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
• Place chicken in a roaster with a rack breast side up.
• Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
• DO NOT OVERCOOK!
• Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
• Enjoy!

MOIST ROASTED WHOLE CHICKEN

Steps:

• Preheat your oven to 450 degrees before starting to prepare the chicken.
• Place the whole chicken into a medium sized baking pan.
• Rub the entire bird with the olive oil.
• In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken.
• In the preheated oven bake the chicken for 20 minutes.
• Lower the oven to 400 degrees.
• Continue baking for 40-50 minutes, or until golden brown and juices run clear.
• If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you.
• Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).

SUPER MOIST CHICKEN

Steps:

• Combine the ingredients in a zip lock bag and add the chicken.
• Marinate for 8 hours or overnight.
• Barbecue for 20 - 25 minutes or until done.
• Options: Sprite or 7-Up can be used instead of the Ginger Ale.

MOIST & TENDER ROASTED CHICKEN

Steps:

• Most important, make sure you wash the chicken throughly with warm water. Place chicken in center of large roasting pan, a rack may be placed in the center of roasting pan depending on size.
• Cut butter into four pieces and pull back outer skin of chicken on both right and left side. Place two pieces of butter on each side of chicken and pull outer skin back to cover the butter.
• Next, take the bacon strips and place 2 slices of bacon on the outer right side of the chicken and place the 2 remaining strips on the outer left part of the chicken. The purpose of the bacon is to make the chicken as tasty and juicy as possible.
• Pour the 1/2 cup of Chardonnay wine over top of chicken and then add the remaining sesonings. Add the salt, pepper, garlic powder and paprika.
• Place roast into a pre-heated 325 degree oven and bake. You will be able to determine baking time according to the size of the chicken. While chicken is baking you should baste at least 3 times to ensure a perfect roast chicken.
• Chicken should be a golden brown when fully baked. After removing roast from oven, let stand 10 minutes prior to serving, don't forget to remove the bacon strips before slicing.
• You may serve this entree with homemade stuffing or baked Idaho potatoes. Enjoy!

BACON HERB ROASTED CHICKEN

Steps:

• Fry the bacon until crisp, then drain on paper toweling; chop half the bacon and combine with chopped thyme and chopped rosemary, reserving the other half of bacon.
• Preheat oven to 350 degrees F; thoroughly rinse off the chicken inside and out.
• Place chicken on a cutting board and use kitchen shears to remove the backbone; turn chicken breast up and gently press to flatten somewhat.
• Gently ease the skin from the breast and season inside the pocket with salt pepper and 1/4 of the bacon herb seasoning and smooth skin back over the breast; season the entire outside with more salt, pepper, and 1/4 of the seasoning.
• Roast the chicken, on a rack, breast side up, placed over a baking dish for 45 minutes.
• Remove the rack and place the partially cooked chicken into the baking dish; surround with the carrots and potatoes.
• Roast until the chicken is done, internal temperature of 165 degrees F, and the vegetables are tender, about an hour; sprinkle with the remainder of the bacon herb seasoning and tent with foil about 10 minutes.
• Push the vegetables and chicken to one side in the pan; place beans and spinach into the other side of the pan and toss gently with chicken juices.
• Sprinkle spinach with reserved bacon, broken into pieces.
• Cut chicken into 4 pieces and serve with roasted vegetables and warm spinach salad.