Bacon Infused Roasted Chicken on a bed of Potatoes and Onions.
This dish creates a richly and complex flavored roast chicken and vegetables that are perfect for a cold Fall or Winter night yet is easy enough for a weekday dinner. I normally prep everything the night before and have it ready in the refrigerator so when I get home I can just heat the oven and throw it in to cook for an hour or so. I love the smoky richness and the depth of flavor the bacon imparts to the chicken and the caramelized onions and potatoes is simply sublime.
I use yellow potatoes because they are less starchy than Russets and they hold up better for roasting. Also don’t worry about what might seem like a large amount of garlic because they are left whole to simply provide flavoring and they will mellow and almost sweeten with the roasting and you’ll end up with just the slightest kiss of garlic on your taste buds.
This is one of those dishes where the hands on “cooking” is minimal and the dish does all the hard work itself and because of this everything depends on the quality of the ingredients. You want to find the best free-range pasture raised antibiotic free chickens, organic vegetables and good quality uncured bacon from pigs that have been raised humanely and without antibiotics or hormones. Ultimately the success of anything you cook revolves around the quality of your ingredients and then great cooking becomes the very simple task of bringing these amazing ingredients together in quick and easy recipes like this one.
You Will Need…
- Roasting Pan
- Roasting Baster
- 1 Whole Roasting Chicken, organic, free-range
- 4 Yellow Onions, organic, chopped
- 6 Yellow Potatoes, organic, sliced into half-moons
- 10 Garlic Cloves, sliced in half lengthwise
- 1 cup Chicken Stock, organic, low-sodium (for basting)
- 2 sprigs Rosemary
- 6 slices Bacon, uncured, organic
- 4 tbs. Extra Virgin Olive Oil
- Place the chopped onions and potatoes into the roasting pan and then add the 9 sliced garlic cloves - reserving 1 for later use.
- Drizzle the 2 tbs olive oil over the potato mixture and season with salt and pepper.
- Chop 3 of the bacon slices into small pieces and add to the potatoes.
- Toss everything together to coat and spread the potato mixture in the roasting pan into a uniform flat layer.
- Take the chicken and using your finger coming in from the back of the chicken create a gap between the breast meat and the skin and do the same for the legs.
- Cut 1 slice of bacon in half and place each half into the gap under the skin for each leg.
- Cut the remaining 2 pieces of bacon into quarters and slice the remaining garlic clove lengthwise into 4 slivers.
- Add 1 bacon quarter to the gap between the chicken skin and the left breast and then add 2 garlic slivers and then the other bacon quarter. Repeat for the right breast.
- Place the rosemary sprigs into the chicken cavity.
- Place the chicken onto the potato mixture in the roasting pan.
- Rub the remaining olive over the outside of the chicken and season with salt and pepper.
- Everything up to this point in time can be done up to a day in advance and keep the chicken in the refrigerator. Take the chicken out of the refrigerator 30 minutes before roasting. Preheat the oven to 400.
- Roast the chicken at 400 basting with a few tablespoons of the chicken stock every 20 minutes. Cook until the chicken reaches an internal temperature of 165 which for most roasting chickens (3.5 to 5 lbs.) should take between 1 to 1.5 hours.
- Remove the chicken from the oven and tent with some tin foil and let rest 10-15 minutes then carve and enjoy!