Monday, December 19, 2011

Lemon Stuffed Baked Chicken with BACON!

I love baked chicken.... who doesn't love baked chicken? This recipe is so simple that I hope you're all running to your kitchen and throwing one in the oven before you finish reading this!

1 whole chicken
2 lemons
Salt and pepper to season
Thyme, Italian herbs (it can vary!)
Garlic powder
3 strips of bacon
Olive oil for basting

Preheat oven to 350 degrees Fahrenheit. Remove giblets from the chicken. Cut the ends of the lemons off,  and stab the sides with a knife a few times (I like to think it allows more flavor to escape). Place the lemons in the cavity of the bird. Next, take a teaspoon of thyme, or any other Italian herbs you have selected and mix them together. Add in a tablespoon of garlic powder, some salt and pepper, then give the seasoning one final mix. Rub the seasoning on the skin of the bird, under the skin, pretty much anywhere you can. Cut the strips of bacon in half, and place them under the skin of the bird lengthwise. Finally, place the bird in a baking pan and set it in the oven to roast. My birds usually roast for about an hour and a half to two hours. Be sure that the temperature of the chicken breast reaches 170 degrees Fahrenheit.

Pop open some pinot noir and ENJOY!



1 comment:

  1. Tomorrow I am going to the farm to get a happy chicken and bacon. We are making this!! Thanks so much.