CHELSEA'S BACON ROAST CHICKEN
This chicken is smothered in traditional herbs and spices, then covered in thick cut bacon and roasted to crispy, juicy, beautiful perfection! My boyfriend's family and I absolutely loved this chicken and we all have very different tastes. Finished with gravy this is a chicken your whole family will rave about!
Provided by Chelsea Clerke
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls.
- Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern.
- Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 10.7 g, Cholesterol 190 mg, Fat 41.4 g, Fiber 2.4 g, Protein 55.7 g, SaturatedFat 14.2 g, Sodium 2596.4 mg, Sugar 5.6 g
ROASTED CHICKEN,GARLIC,SHALLOTS AND BACON
Steps:
- Heat oven to 400 degrees In a large bowl toss garlic and shallots with oil and mix with wine. Sprinkle with salt. Season chicken with salt on inside and a little on outside. Put chicken into roasting pan on top of garlic and shollots and drape bacon over top of chicken. Cook until internal temp of chicken is 165 Degrees or until bacon is crisped and brown. Remove chicken from pan and set on platter. Season the chicken with black pepper and cover with foil for 10 or 15 mins. Slip shallots and garlic from their skins and serve with chicken.
WHOLE ROASTED CHICKEN WITH BACON
"Chicken and bacon are great in a Cobb salad, and they work just as well in this recipe," says Alex.
Provided by Alex Guarnaschelli
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 500 degrees F. Prepare the chicken: Season the outside of the chicken with salt and pepper. Fill the cavity with the thyme sprigs and lemon wedges. Turn the chicken so the cavity is facing you. Put one end of a bacon slice squarely over the left thigh, run it over the breast meat and finish by covering the right thigh. Repeat with 9 more strips of bacon, slightly overlapping, so the thighs and all of the breast meat are covered. Then wrap one strip, slightly overlapping, around each drumstick.
- 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.
ROAST CHICKEN DINNER WITH CARROTS AND SHALLOTS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
- 2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.
GARLIC KNOT CHICKEN ALFREDO RING RECIPE BY TASTY
Here's what you need: pizza dough, chicken, bacon, shredded mozzarella cheese, grated parmesan cheese, fresh parsley, pepper, garlic powder, olive oil, alfredo sauce
Provided by Julie Klink
Categories Appetizers
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375˚F (190˚C).
- Cut pizza dough into 2-inch (5 cm) pieces and roll into balls.
- In a large bowl, combine pizza dough balls, chicken, bacon, mozzarella, Parmesan, parsley, pepper, garlic powder, olive oil, and Alfredo sauce and mix well.
- Scoop the mixture evenly into a greased bundt pan or a 9-inch (23 cm) cake pan.
- Bake for 20 minutes, until top is golden and bubbling.
- Use a spatula help the ring out of the pan, then invert onto a plate.
- Place small bowl of alfredo sauce in the ring hole.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 533 calories, Carbohydrate 26 grams, Fat 29 grams, Fiber 0 grams, Protein 38 grams, Sugar 2 grams
BACON-GARLIC CHICKEN
Help yourself to my wonderful Italian stovetop chicken. It can be thrown together in minutes but tastes like you made a big fuss. -Yvonne Starlin, Westmoreland, Tennessee
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness; sprinkle with salt and pepper. Lightly coat both sides with flour; shake off excess. , In a nonstick skillet, cook bacon over medium-high heat until crisp, stirring occasionally. With a slotted spoon, remove bacon to paper towels; reserve 1 teaspoon drippings., In same pan, heat butter and drippings over medium heat. Add chicken; cook until no longer pink, 4-6 minutes per side. Remove from pan., Add garlic, rosemary and pepper flakes to pan; cook and stir until garlic begins to color, 1-2 minutes. Stir in broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-4 minutes., Return chicken and bacon to pan; heat through, turning chicken a few times to coat.
Nutrition Facts : Calories 232 calories, Fat 9g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 488mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
PERFECT PAN-ROASTED CHICKEN THIGHS
Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a cast-iron skillet to render out the fat and make the skin as crisp and, dare we say, delicious as bacon.
Provided by Bon Appétit Test Kitchen
Categories Chicken Roast Quick & Easy Back to School Dinner Fall Winter Family Reunion Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 2 to 4 main course servings
Number Of Ingredients 3
Steps:
- Preheat oven to 475°F. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
- Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.
ROAST CHICKEN WITH THYME, GARLIC AND BACON
This recipe is made with dried, ground thyme, and garlic powder. Pancetta, or sliced bacon can both be used.
Provided by Tuck Burnette
Categories Chicken
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the chicken well, removing any excess fat pockets, and trimming the skin lightly if desired. Loosen the skin from the breast and leg meat carefully. Take out any innards trapped in the bones of the cavity and let fresh water clear it out. Dry the chicken well, all of you.
- Combine the thyme, garlic, salt, pepper, and olive oil in a bowl. Stir well, adding the lemon zest, and strained juice, if desired.
- Slather some of the mixture into the cavity of the chicken. Put in the chopped bacon.
- Massage the remainder, as deeply as possible, into the breast and leg meat, reaching deep into the drumstick, and around the thighs.
- Tie the chicken legs. If any of the skin tears along the seam of the breast, tape it back together with toothpicks.
- Fit a roasting pan with a rack and add broth to a level that will not touch the chicken.
- Lay in the hen, breast side down and roast at 350 for 40-50 minutes.
- Retrieve the chicken from the oven, turn, breast side up. Continue roasting at 350 until done, and the breast registers 165 degrees in the thickest part. Make sure to take its temperature periodically, I find that people have other things to do and let the chicken cook lazily, thinking that it is never going to be done, and then go to check it, to find that it has already ruined. Check it, at least twice.
- Transfer to a plate, cover loosely with foil, and discard the rack. Transfer the drippings to a measuring cup. Retrieve off most of the fat, you can save some out to add back to the pan, if you feel the desire to have it a little richer, I don't really like a fat gravy.
- Taste the drippings, add more broth if desired.
- Do not have it too salty. Mix some cornstarch into a bowl with a little water or room temperature stock (about 2 tablespoons starch).
- Bring the drippings to a simmer in a small saucepan. Let the pan be slightly below the boil, and add in the starch, by degrees until it is thick and proper.
- Cook, if needed, then serve with the roast, carved up at table.
Nutrition Facts : Calories 1406.3, Fat 102.6, SaturatedFat 28.8, Cholesterol 439.7, Sodium 1774.8, Carbohydrate 4.1, Fiber 0.9, Sugar 0.2, Protein 110.8
BAKED CHICKEN WITH HERBS, GARLIC & SHALLOTS
This is the BEST baked chicken I've ever had. It's pretty inexpensive and has a great depth of flavor. I got it from finecooking.com. Everyone in my family loves it. You can vary the herbs but stick to the heartier ones that roast well (thyme, rosemary, sage, oregano). I often use dried herbs in a pinch. I serve it with quick cooking rice blend cooked in chicken broth.
Provided by soulcook1960
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees F. Rinse chicken and pat dry with paper towels. Cut away any excess fat and tuck wings behind each breast.
- Put butter into a large, shallow, baking dish. Put the dish into the oven to melt the butter. Remove dish from oven. Add shallots, garlic and herbs to dish and swirl to coat them with the butter.
- Dredge the chicken, skin side down, in the butter herb mixture and arrange skin side up in dish. Sprinkle chicken with the salt and pepper.
- Bake until chicken is cooked through, 50-60 minutes. Serve with the shallots and garlic along with a drizzle of pan drippings.
Nutrition Facts : Calories 592.4, Fat 43.3, SaturatedFat 15.4, Cholesterol 195.4, Sodium 819.2, Carbohydrate 4.9, Fiber 0.1, Sugar 0.1, Protein 43.7
ROAST CHICKEN WITH SHALLOTS, THYME, BACON AND GARLIC CONFIT SAUCE
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant. The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
Provided by The New York Times
Categories for two, poultry, main course
Time 1h5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Stage 1, pre-bedtime. Pat chicken dry and season to taste with salt and pepper. Place a medium Dutch oven over high heat, and add 2 tablespoons olive oil and 1 tablespoon butter. When oil and butter barely begin to smoke, lay thighs skin side down in pan. Brown well on all sides until a rich amber color, 10 to 12 minutes. Remove chicken from pan, and discard fat.
- Return unwashed pan to medium heat, and add 2 remaining tablespoons olive oil and 1 tablespoon butter. Add shallots, garlic, thyme and bacon. Stir gently (so garlic cloves don't lose their peels), until bacon is crisp and shallots and garlic are lightly browned. Raise heat, add wine and boil until reduced by half, about 3 minutes. Add chicken stock, bring to a boil and season to taste with salt and pepper. Remove pan from heat, and set aside at room temperature.
- Stage 2, post-bedtime. Preheat oven to 350 degrees. Return Dutch oven to high heat. When liquid begins to simmer, rest chicken thighs skin side up on vegetables. Baste quickly with stock and wine, and transfer, uncovered, to oven. Bake 15 minutes, baste again, and bake 15 minutes more.
- Remove from oven, and transfer garlic cloves to a small plate. Separate cloves from their skins, and discard skins. Mash cloves with a fork, and return to sauce, stirring to mix. To serve, discard thyme sprigs, and place equal portions of chicken and shallots on two plates. Top with sauce. If desired, serve with rice.
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