Baked Chicken Recipes
Bacon 'n' Herb Roasted Chicken
Yield: 6 servings
Ingredients
- 5 cloves garlic, peeled
- 1/3 cup vegetable oil
- 4 slices bacon, minced
- 2 tablespoons minced white onion or shallots
- 3 teaspoons chopped thyme and/or rosemary
- 1 whole roasting chicken
- 1 lemon, cut into wedges
- 1 1/4 cups chicken broth
- 2 teaspoons balsamic vinegar
Instructions
- Heat oven to 450 degrees F.
- In saucepan, cook garlic in oil for 10 minutes or until soft. Remove garlic, mash. Discard all but 2 tablespoons oil.
- In skillet, cook bacon, shallots and 2 teaspoons herbs in 1 tablespoon oil for 4 minutes.
- Let cool, then spread under skin of chicken.
- In bowl, mix remaining herbs and oil, brush over chicken. Place chicken on rack set in roasting pan. Place lemons in cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temperature to 350 degrees F.
- Roast for 1 hour 45 minutes or until thermometer reads 175 degrees F, basting with broth often. Transfer chicken to platter.
- Pour pan drippings into glass measure. Skim and discard fat. Place pan over heat, add remaining broth and drippings. Cook for 2 minutes, stirring constantly.
- Add vinegar and garlic.
- Serve with chicken.