Thursday, April 4, 2013

Roasted Chicken Wrapped in Bacon

Because my husband has such a thing for bacon, I saw this recipe (originally called Chicken with a Lardon) in the book, 50 Shades of Chicken, courtesy of my best friend, I knew that I had to make it.  Period.  So here it is!

{Chicken wrapped in bacon}

{Making the spice rub}

{The spice rub will stain so rub it on the chicken in a sink!}

{3/4 of the way roasted and ready for the bacon wrapping!}

{Please be careful when placing the bacon on the chicken because the chicken will be HOT!!!}

Roasted Chicken Wrapped in Bacon

Makes 4 servings


1 4-5 pound whole chicken, rinsed and dried off
1 tablespoon paprika
1 1/2 teaspoon kosher salt
1 teapsoon black pepper
1 orange, zested and then cut into quarters
1 teaspoon olive oil
4-6 strips of bacon depending on the size of the bird
  1. Preheat oven to 400.
  2. Mix paprika, salt, pepper, and orange zest until combined.
  3. Rub oil over the skin of the chicken.
  4. Rub some of the paprika mixture into the cavity of the chicken; rub the remaining mixture over the rest of the chicken.
  5. Place orange quarters into the cavity of the chicken.
  6. Place chicken in a roasting pan and roast for 45 minutes.
  7. Take chicken out of the oven and crisscross bacon over the breasts.
  8. Place chicken with bacon back in the oven for another 20 minutes or until the chicken is done and bacon crispy.
  9. Let the chicken rest (sit at room temperature) for about 10 minutes before cutting into it.
I wasn't too sure about the orangey taste that was bound to happen with the zest and orange in the cavity, but the husband loved this recipe!  The spicy from the paprika with the sweetness of the orange was fantastic.

Have you ever been unsure of a food pairing before trying it?  What was it?

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