Whole Roasted Chicken with Bacon
Chicken and bacon are great in a Cobb salad, and they work just as well in this recipe Dovetailing Tip: Cook an additional chicken to use for day 2 Greek Lemon Soup, day 4 in Herby Chicken, and day 5 in Individual Chicken pot pie.
Serving size: 4
Calories per serving: 141
1 whole chicken (3 to 3 1/2 pounds)
kosher salt and freshly ground pepper
6 sprigs fresh thyme
1 to 2 lemons, cut into wedges
12 slices bacon (about 3/4 pound)
1 tablespoon dijon mustard
Cook the chicken: Transfer the chicken to a shallow baking pan or rimmed baking sheet fitted with a roasting rack and put it in the center of the oven. Roast for 20 minutes and then lower the oven temperature to 350 degrees F. Cook until the juices run clear or the internal temperature reaches 160 degrees F, 40 to 50 minutes. Remove the chicken from the oven and allow it to rest for 15 minutes before carving. The bacon should form a hard shell over the breast meat. Take care to use a sharp knife when carving so the bacon stays on top of the white meat.
Finish the dish: Make a sauce by pouring the juices from inside the cavity (along with the thyme and lemon wedges) into the baking pan. Put the pan over medium heat and bring to a simmer. Whisk in the mustard, add 2 tablespoons water and simmer for 2 to 3 minutes to allow the sauce to come together. Strain, pressing down on the lemon wedges to extract all the juice, and season with salt and pepper. Discard the lemon wedges and thyme sprigs and taste for seasoning. Serve immediately.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.