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.
BACON ROASTED CHICKEN
My family loves this chicken! It is always so tender and moist and is a perfect Sunday dinner. The bacon helps to 'baste' the chicken while it cooks. Recipe can be adjusted to any size whole chicken.
Provided by RioChick
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
- Roast for 15 minutes in the preheated oven, the reduce the heat to 350 degrees F (175 degrees C). Baste with some of the broth. Continue to roast for 1 hour and 15 minutes, or until the internal temperature is 180 degrees F (82 degrees C) when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
- Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 2.4 g, Cholesterol 153.1 mg, Fat 32 g, Fiber 0.7 g, Protein 46.6 g, SaturatedFat 10.6 g, Sodium 713.3 mg, Sugar 1 g
BACON-WRAPPED CHICKEN IN THE OVEN
Chicken wrapped in bacon... Goes well with corn, probably other vegetables or bread, too.
Provided by Zachary Hensler
Categories Meat and Poultry Recipes Chicken Baked and Roasted Breasts
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix brown sugar, paprika, garlic powder, pepper, salt, and onion powder together in a small bowl. Rub 1/2 of the spice mix over chicken breasts.
- Wrap each breast with 2 to 4 slices of bacon, depending on size. Place in a baking dish and sprinkle remaining spice mix over top.
- Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Serve topped with parsley.
Nutrition Facts : Calories 385.1 calories, Carbohydrate 15.2 g, Cholesterol 105.6 mg, Fat 18.4 g, Fiber 0.6 g, Protein 37.7 g, SaturatedFat 5.9 g, Sodium 1212.4 mg, Sugar 13.6 g
BACON-WRAPPED CHICKEN BREASTS
Boneless skinless chicken breasts stay moist and flavorful when wrapped in bacon and roasted. Plus, a filling of cream cheese flavored with onions, garlic and Worcestershire sauce infuses the meat with even more flavor from the inside.
Provided by Food Network Kitchen
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook, stirring, until golden brown, about 6 minutes. Stir in the garlic and cook 30 seconds more. Remove the pan from the heat and add the cream cheese, chives and Worcestershire sauce and stir until evenly combined. Season the filling with salt and pepper.
- Halve each chicken breast horizontally, leaving it attached at one side so it opens like a book. Sprinkle the chicken with salt and pepper, then divide the filling among the breasts, spreading it evenly on the inside of each. Close the chicken breasts and sprinkle the outsides lightly with salt and pepper.
- Lay 3 strips of bacon side-by-side on a cutting board and position a chicken breast right-side-up at the end of the strips. Tuck the thinner "tail" of the chicken breast underneath for even cooking, then roll the breast up in the bacon. Repeat with the remaining bacon strips and chicken breasts.
- Set a cooling rack in a rimmed baking sheet and transfer the chicken breasts with the bacon seam-side down to the rack. Bake until the chicken is almost cooked through and an instant-read thermometer inserted in the middle of each breast reads 155 degrees F, about 35 minutes. Heat the broiler and broil the breasts until the bacon turns golden brown and crisp, about 5 minutes. Serve hot.
BAKED CHICKEN WITH BACON-TOMATO RELISH
We eat a lot of chicken for dinner, so I'm always trying to do something a little different with it. My children love the crispiness of this chicken, and my husband and I love the flavorful relish-you can't go wrong with bacon! -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a shallow bowl, mix bread crumbs, 2 Tbsp. thyme, and 1/4 tsp. each salt and pepper. Place flour and egg in separate shallow bowls. Dip chicken in flour; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere. Place chicken on a greased rack in a 15x10x1-in. baking pan. Bake until a thermometer reads 165°, about 15 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally, about 5 minutes. Remove with a slotted spoon; drain on paper towels. Reserve 2 tablespoons drippings in pan; discard remaining drippings. , Add tomatoes, vinegar, sugar and remaining salt and pepper to drippings; cook and stir until tomatoes are tender, 2-3 minutes. Stir in bacon and remaining thyme. Serve with chicken.
Nutrition Facts : Calories 326 calories, Fat 13g fat (4g saturated fat), Cholesterol 95mg cholesterol, Sodium 602mg sodium, Carbohydrate 19g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges
BACON RANCH CHICKEN BAKE RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, ranch dressing, bacon, cheddar cheese
Provided by Robert Broadfoot
Categories Dinner
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400˚F (200˚C).
- Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
- Spread 1-2 Tbsp. ranch on each chicken breast.
- Layer two slices of bacon on top of each chicken breast.
- Top with cheese.
- Bake for 40 minutes.
- Enjoy!
Nutrition Facts : Calories 393 calories, Carbohydrate 1 gram, Fat 22 grams, Fiber 0 grams, Protein 43 grams, Sugar 0 grams
CHEDDAR BACON CHICKEN
It's tempting to seek out new flavors when baking chicken, but then again, with bacon, barbecue sauce and cheddar cheese so easy to grab from the fridge, why linger in doubt? Pull out this combination the next time you get the "what's for dinner" text. -Brenda Coleman, Jackson, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Dip both sides of chicken in teriyaki sauce; place on a greased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 13-18 minutes or until a thermometer reads 170°. , Spread barbecue sauce over chicken; top with bacon and cheese. Return to the oven and bake for 3-5 minutes or until cheese is melted.
Nutrition Facts : Calories 314 calories, Fat 15g fat (8g saturated fat), Cholesterol 108mg cholesterol, Sodium 700mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 38g protein.
OVEN BAKED BACON AND BANANA CHICKEN
It does what it says on the tin - it's oven baked bacon and banana chicken. Easy to prepare, delicious, and great when you have the family over for lunch of a weekend.
Provided by Misslazy
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 220°C/425°F/gas mark 7.
- Cut the corn from the cobs and put the kernels in a roasting tray. And add one drained tin of beans. Take the other tin and squash the drained beans, then add them too.
- Slice a pocket in to each of the chicken breasts and squash half a banana into each one. Season them with the salt and pepper and place in the roasting tray on top of the beans and corn.
- Add the wine and low fat crème fraiche to the tray over the beans, then lay two slices of bacon on top of each chicken portion. Finally, pop little knobs of the spread around the tray in between the bits of chicken.
- Bake for 40 minutes then serve scattered with fresh mint.
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