Sunday, August 1, 2010

Bacon Roast Chicken

This dish was very easy and quite flavorful. My only suggestion is not to order the La Suegra at Los Cucos for lunch and expect to be hungry enough to eat as much as this dish deserves. After eating just two fajitas (and my weight in chips and salsa), I was full all afternoon. I wouldn't go larger than a 3 pound chicken, the bacon will overcook and get way too crispy. Miss F feasted on nearly all the bacon, big shock there.
Bacon Roast Chicken

2 to 3 pound whole chicken, cleaned
½ lemon
4 sage leaves
2 tablespoons olive oil, divided
3 cloves garlic
½ onion, chopped
½ pound bacon
2 to 3 russet potatoes, chopped

Preheat the oven to 400.

In a small bowl, combine the juice of the lemon, the lemon half, sage, one tablespoon olive oil, garlic and onion. Toss together and season with salt and pepper. Put this mixture into the chicken cavity.

In a roasting pan, toss the potatoes with the remaining olive oil, salt and pepper. Lay the stuffed chicken over top of the potatoes. Cut the bacon slices in half and wrap the chicken with them. Roast the chicken for 1 ½ to 2 hours, until internal temperature reaches 160 degrees. Let rest for 10 to 15 minutes before carving.
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