In this recipe we here at Our Southern Odyssey decided to wrap a chicken in bacon to give the chicken extra flavor while cooking. Wrapping a meat in bacon is called barding. The reason that people wrap bacon around different meats, is because, usually, meat with less fat may dry out when cooking. Fat in meat is essential when cooking, especially roasting, for the reason that fat contains flavor and acts like a self-baster. The reason that bacon is used is because bacon has the perfect amount of fat and the fat on bacon is full of flavor. Most of the time the bacon is removed right before the meat is finished cooking to allow the meat to brown nicely. This recipe does not call for the bacon to be removed; because, the bacon will be served on the chicken so there is no need for the chicken skin to be browned.
Our Southern Odyssey’s Flipped Roasted Chicken with Bacon is delicious and moist. The chicken is well seasoned and can be eaten as is or added to another recipe. The bacon gets crispy on the outside of the chicken and is served along with the chicken. We really hope that you enjoy this recipe as much as we do. I know you are asking, “Why Roast a Chicken with Bacon?” my reply, “Why not?”. Oh, the aroma of chicken roasting with bacon is just amazing. At our house we love chicken and bacon, I’m not sure that we could pick a favorite. So when we roast them together we don’t have to choose. We just get to have both of them.
This is the way that we at (Our Southern Odyssey) makes our chicken for our Chicken Salad. Because the chicken is moist, and the crispy bacon on top can be crumbled on top of the chicken salad before serving. This is the best way that we have found to make chicken for a chicken salad. It is also the easiest way we have found. The reason we decided to wrap the chicken in bacon. Is because, when we made Chicken Salad we would roast the chicken and then fry the bacon. So one day we decided to just roast them both together. This way we kill two birds with one stone. One bird and one pig to be exact. By roasting them both together it cuts down on the prep time. And we still have delicious chicken salad or just cut the chicken and serve with a slice of bacon.
Some basic precautions when handling raw chicken. Remember to keep raw chicken away from vegetables especially vegetables that will not be cooked. Also, keep cutting boards and knives that are used to prepare chicken, or any other meat, away from other foods until they are properly and thoroughly cleaned. Make sure the work station is cleaned before starting to prepare the chicken as well as afterwards. Always make sure to wash your hands before and after handling raw chicken. And never use a knife that was used to prepare the raw chicken, to cut the cooked chicken. Unless the knife has been thoroughly washed after preparing the raw chicken. Having excellent kitchen hygiene is key to a healthy meal.
When choosing the perfect chicken we recommend 100% Air Chilled Organic Chicken. We choose 100% Air Chilled Chicken because the chicken has not been left to soak in chlorinated water. We, also, choose organic chicken because we want the chicken as pure as possible. The better the chicken is treated and fed the better the meat.
The bacon that we use to wrap the chicken in, is paleo friendly. That means that it is seasoned without sugar. The use of sugar on bacon is not required. Bacon is delicious on its own. Its bacon! When is bacon not good? Therefore in any of our recipes when we are calling for bacon we are using bacon without the sugar.
Instructions:
When making the Flipped Roasted Chicken with Bacon Recipe preheat the oven to 400 degrees Fahrenheit. Take a roasting pan and line it with unbleached parchment paper. Here is a tip, lightly brush the parchment paper with olive oil. This will help prevent the chicken from sticking to the paper. Remove the giblets from the cavity. Some chickens have giblets others do not, just to be on the safe side always look in the cavity. Be careful when opening the packaging making sure to contain the chicken juice. Always wash your hands after touching raw chicken.
Place the chicken on the parchment paper that is on the roasting pan. Take and brush the back side of the chicken with olive oil and sprinkle with pink salt, pepper, parsley and oregano. Place the chicken in the preheated oven for 60 minutes (one hour). When the 60 minutes are up remove the chicken from the oven with potholders. Place the hot roasting pan on a solid surface. If placing the hot roasting pan on a counter top make sure that there is a potholder between the roasting pan and the counter.
Take the tongs, reaching inside the cavity with half of the tong and holding the other side of the tong to the outside of the chicken, and flip or turn the chicken over so that the breast is facing up. Use the step-by-step guide above for photo references. Take and repeat the seasoning steps that you did on the first half of the chicken. Brush the chicken with olive oil and sprinkle with pink salt, pepper, parsley and oregano.
Now take the bacon from the refrigerator, open the package and start placing the bacon strips across the breast of the chicken. Start at the legs and work up to the wings. It is okay if the bacon hangs down on the side of the chicken. The entire breast, legs and wings should be covered with bacon. This will take about one package of bacon. It is better to get the regular cut bacon instead of the thick cut bacon. It is just easier to contour around the chicken. After the bacon has been positioned on the chicken place the chicken back into the oven.
Make sure that the potholder that was between the roasting pan and counter top is still on the counter top and not under the pan. Allow the chicken to cook for another hour or until the inside of the chicken is 165 degrees Fahrenheit. Remove and let the chicken rest for 10 minutes or until it has cooled enough to handle. Serve and enjoy!
Flipped Roasted Chicken with Bacon
March 29, 2018
Our Southern Odyssey's Flipped Roasted Chicken with Bacon is a delicious recipe that can be enjoyed for lunch or dinner. The bacon adds a nice flavor to the chicken as well.
Persons
6
Notes
What you will need:
Roasting pan,
Non-bleached parchment paper,
Tongs,
Measuring Spoons,
Small Bowl,
Basting Brush,
Potholders,
Small Plate,
Large Platter
Ingredients
- 3.5 to 4 pound Whole Organic Air Chilled Chicken
- 8 Slices No Sugar Added Bacon or enough to cover the breast, legs and wings of the chicken.
- 2 teaspoons Pink Salt - divided
- 2 teaspoons Black Pepper - divided
- 2 Tablespoons Organic Parsley - divided
- 2 Tablespoons Organic Oregano - divided
- 1/2 Cup Apollo Organic Olive Oil - divided
Instructions
- Preheat oven to 400 degrees
- Take the roasting pan and line it with parchment paper
- Brush the parchment paper with some olive oil
- Remove giblets from cavity
- Place breast side down in roasting pan
- Brush the back side of the chicken (this side is facing up) with half of the olive oil
- Sprinkle with the salt, pepper, parsley and oregano
- Place in the preheat oven for 60 minutes (1 hour)
- Remove from the oven using potholders
- Place on a solid surface
- With the tongs flip the chicken over so the breast is facing up
- Brush the rest of the olive oil over the chicken breast, legs and wings
- Sprinkle with the salt, pepper, parsley and oregano
- Now lay the bacon slices over the breast completely
- Take another slice of bacon and wrap the leg, do the same to the other leg
- Take a slice of bacon and cut it in half to wrap each of the wings
- Place the Chicken back into the preheat oven for 60 minutes or until the inside temperate is 165 degrees.
- Remove from the oven and let rest for 10 to 20 minutes
- Remove the bacon from the chicken and place on a small plate
- Take the chicken off the bone and put on a large platter
- The chicken and bacon can be eaten now or used in another recipe
- The options are endless - ENJOY!
© 2024 This recipe is provided by Our Southern Odyssey
