Thursday, August 4, 2011

Roasted Chicken with Potatoes, Carrots, Onions and Bacon YUM!

looks like this bird is ready for the oven!

Roasted Chicken with Potatoes, Carrots, Onions and Bacon

Prep Time: 15 Minutes

Cook Time: 1 ½ to 2 hours


1 (5-6 pound) roasting chicken

6 small to medium russet potatoes or other potatoes you have on hand

1 large onion, cut into 1 inch slices and then cut into quarters

6 carrots, peeled and cut into thirds

1 lemon, halved

2 teaspoons chopped garlic

2 teaspoons of Herbs de Provence

Kosher Salt

Fresh ground pepper

1 tablespoon Worcestershire sauce

½ cup dry white wine

2 teaspoons paprika

4 to 6 slices of bacon


Begin with preparing your ingredients by cutting your potatoes in half and then in half again. Peel and slice your onion into 1 inch thick slices and then into thirds. Peel your carrots and cut them in into thirds if they are skinny, if thick, cut in half lengthwise and then into 2 inch pieces. Then cut your lemon in half. Add your potatoes, onions, peeled carrots and 2 tablespoons of olive oil to a roasting pan. Season with salt, pepper, 1 teaspoon of the Herbs de Provence and 1 teaspoon of the paprika, toss together well and then add ½ cup of wine and the 1 tablespoon of Worcestershire sauce.

To prepare your chicken, remove the bag of giblets from the inside of your chicken. Thoroughly wash your chicken with water, inside and out. Then pat your chicken with a paper towel until completely dry. Generously season the inside of your chicken with salt and pepper. Season the outside with salt and pepper as well and sprinkle the remaining Herbs de Provence and Paprika on the outside of the chicken. Place the two lemon halves and the garlic inside the cavity of the chicken. Place chicken on top of the vegetables and wrap the bacon around each leg and two slices cross wise on top of the chicken, this will help baste the chicken as it cooks and add great flavor to the entire dish.

Bake at 425 degrees for 1 ½ hours to 2 hours or until an instant read thermometer reads 180* Fahrenheit. (Insert the thermometer in the inner thigh area near the breast of the bird, but not touching bone) Then remove from oven and cover with aluminum foil. Let your chicken sit for 15 minutes.

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