Bacon And Herb Roasted Chicken Recipes

Steps:

• Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
• Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
• Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.

Steps:

• Pat the chicken dry; generously season the skin and inside the cavity with salt and pepper. Refrigerate, uncovered, at least 4 hours or overnight to dry out the skin. Let stand at room temperature 30 minutes before roasting.
• Preheat the oven to 425 degrees F. Mash the butter with the chopped thyme and chopped rosemary in a small bowl. Gently slide your fingers under the chicken skin on the breasts and legs to loosen it. Scoop some of the herbed butter with a spoon; slide the spoon under the skin and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter. Repeat with the remaining butter.
• Squeeze a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 1/2 onion, 3 garlic cloves, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Set a rack in a large roasting pan; put the chicken on the rack and roast 25 minutes. Toss the scallions, tomatoes, olive oil and a large pinch of salt in a bowl, then add to the roasting pan. Remove the twine from the chicken and continue roasting until the skin is golden brown and a thermometer inserted into the thigh registers 170 degrees F, about 50 more minutes.
• Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.

Steps:

• Preheat oven to 450°F. In saucepan over low heat, cook garlic in oil for 10 min or until soft. Remove garlic and mash in small bowl. Discard all but 2 Tbsp. oil.
• In skillet over med-high heat, cook bacon, shallots and 2 tsp. thyme in 1 Tbsp. reserved oil. Cook, for 4 min. Let cool. Spread reserved garlic mash and bacon mix under skin of chicken. In bowl, mix remaining herbs and reserved oil, brush over chicken.
• Place chicken on rack set in roasting pan. Place lemon in chicken cavity. Add 1/2 cup broth to pan. Place chicken in oven. Reduce temp to 350°F. Roast about 1 hr and 45 min. Baste with broth often. Transfer chicken to platter. Pour pan drippings into glass measuring cup. Skim and discard fat. Place pan on 2 burners over med heat. Add remaining broth and pan drippings. Cook 2 min. Add vinegar and 2 tsp. garlic, minced. Stir. Serve with chicken.