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Posted by Marsha on March 31st, 2013

Roast Chicken

I found this recipe online and modified it slightly. It makes the best roast chicken, tender, juicy and tasty. It doesn't take a lot of extra work to make two roast chickens at one time instead of just one. Carve them both up and put one in the freezer for a quick meal. Remember to save the bones and carcass in the freezer for making soup.


Organic whole chicken(s)

1 lemon cut into thin slices

2-3 dollups of butter (preferably from an organic source with no antibiotics or hormones)

6-8 strips of bacon, I like to use the thick peppered bacon


Utensils                                                        Oven temperature: 375F

Sharp small knife

Turkey baster

Roasting pan, a rack is optional

First prep the chicken. You need to use a knife and separate the skin from the breast. Stuff the lemon slices and butter all the way to the back of the chicken between the skin and the breast. Ensure the skin is completely pulled back over the entire breast when you are done. Now lay the 6-8 pieces of bacon over the breasts covering the entire top of the chicken. Place the chicken into a roasting pan. I use a low rack in the bottom of the roasting pan so the chicken isn't sitting it the juices. Set a timer for 20 minutes. When the timer goes off, use the turkey baster and baste the chicken with the drippings from the bacon. Repeat this after 40 minutes then again after 60 minutes. The bacon is usually crispy after 60 minutes so you'll want to take it off, this will also allow the chicken breast to brown nicely for the remaining 20 minutes of cooking. Use a thermometer to check if the chicken is cooked. Once it is cooked, remove it and let it sit for ~10 minutes prior to carving it up. 

Category: Recipes


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