If you are tired of dry, dull baked chicken, try this method. The bacon keeps the chicken breast moist. It also lends a nice flavor, along with the sage, thyme, and spice rub. Yet, it is important to keep in mind that over-cooking will still cause the white-meat to become dry and tough, so use an instant-read thermometer to be sure. The resting time is also necessary to allow the chicken to reabsorb the juices. Use this time to finish up your side dishes.
Prep Time: 20 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 35 minutes
Yield: 4 to 6 servings
Ingredients:
- 1 Tablespoon brown sugar, packed
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4- to 5-pound whole chicken
- 1/2 onion, thick-sliced
- 10 6-inch sprigs of fresh sage
- 10 6-inch sprigs of fresh thyme
- 5 slices thick bacon, 1 slice cut in half
Preparation:
Preheat oven to 375 F. Line a shallow baking pan with foil. Insert a V-shaped roasting rack.
Whisk together brown sugar, paprika, salt, and pepper until combined. Set aside.
Rinse chicken inside and out, removing any giblets, and pat dry with paper towels. Sprinkle inside and out with the spice rub, gently patting to the skin. Place chicken, breast-side up, into the V-rack in the prepared roasting pan. Stuff the onion into the cavity, along with half of each of the sage and thyme sprigs. Place the remaining herb sprigs on top of the chicken, over the skin.
Arrange 2 long strips of bacon in an X-shape over the top of the herbs on the chicken breast. Use the 2 half strips to fill in any open spaces on the breast. Use the final 2 pieces to wrap the legs.
Roast for 1 to 1-1/2 hours, depending upon weight. A meat thermometer inserted between the thigh and breast, not touching the bone, should read 165 F. When done, remove from oven and tent with foil. Let rest for 30 minutes before carving to serve to allow juices to reabsorb into the chicken.
Yield: 4 to 6 servings
Bacon-Wrapped Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Whisk together brown sugar, paprika, salt, and pepper until combined. Set aside.
Rinse chicken inside and out, removing any giblets, and pat dry with paper towels. Sprinkle inside and out with the spice rub, gently patting to the skin. Place chicken, breast-side up, into the V-rack in the prepared roasting pan. Stuff the onion into the cavity, along with half of each of the sage and thyme sprigs. Place the remaining herb sprigs on top of the chicken, over the skin.
Arrange 2 long strips of bacon in an X-shape over the top of the herbs on the chicken breast. Use the 2 half strips to fill in any open spaces on the breast. Use the final 2 pieces to wrap the legs.
Roast for 1 to 1-1/2 hours, depending upon weight. A meat thermometer inserted between the thigh and breast, not touching the bone, should read 165 F. When done, remove from oven and tent with foil. Let rest for 30 minutes before carving to serve to allow juices to reabsorb into the chicken.
Yield: 4 to 6 servings
Bacon-Wrapped Chicken Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.
