Roasted Chicken with Bacon

 This chicken is a family favorite! It's the ideal Sunday supper—always so delicate and delicious. As the chicken cooks, the bacon aids in "baste" it. You can change the recipe to fit any size entire chicken.

Ingredients:

1. 2 tablespoons butter
2. 1 (4 pound) whole chicken
3. salt and pepper to taste
4. 1 teaspoon dried thyme
5. 2 carrots, cut in chunks
6. paprika to taste
7. 8 slices bacon
8. 2 cups beef broth

Directions:

Step:No:01

Heat the oven to 450 degrees Fahrenheit, or 220 degrees Celsius.

Step:No:02

Cover the entire chicken with butter. Add thyme, salt, and pepper for seasoning. Tie the legs together after inserting the carrots into the cavity. In a roasting pan, place the chicken breast side up. Place slices of bacon over the chicken and fasten it with toothpicks. Add a little paprika. Don't pour the beef stock over the bacon; instead, pour it into the roasting pan.

Step:No:03

Roast in the preheated oven for 15 minutes, then lower the temperature to 350 degrees Fahrenheit (175 degrees Celsius). Use some of the broth to coat. Roast the thigh for a further hour and fifteen minutes, or until the thickest section of the thigh reaches an internal temperature of 180 degrees Fahrenheit (82 degrees Celsius). Use the broth as a baste every fifteen minutes.

Step:No:04

Take out the bacon and throw away the toothpicks. To brown the skin, roast the chicken for a further fifteen minutes. After transferring to a serving platter, cut the knots. The carrots should be thrown out, but you can still eat the bacon.

more details for recipes:https://www.allrecipes.com/recipe/86593/bacon-roasted-chicken/