Roast Chicken with Lemon and Bacon
Super Easy Lemon Bacon Roast Chicken
Our family took a long road trip to Boston earlier this summer. To pass the time, we listened to 27 hours of Roald Dahl books on tape. I loved them as much as ever, but this time in "reading" them, I realized that so many of my thoughts and attitudes towards people, children, and things in general stemmed from the Roald Dahl books I read as a child. At the end of the journey, I am one step closer to realizing my dream of having children who speak as proper British poppets, (at one point Henry referred to an uncooperative Lego as a twit); I also discovered a delicious recipe for roasted chicken.
Here it is, a variation on roasted pheasant, adapted from the book Danny the Champion of the World:
Ingredients
Whole chicken, thawed, giblets removed (save those! You can feed them to your dog, make chicken stock, maybe cook them with the chicken and eat them. )
1-2 lemons, cut into 8 pieces each
1 T sea salt
1 t pepper
2 T thyme or parsley
1/2 - 1 pound bacon
Preheat oven to 450 degrees F
Mix salt, pepper, thyme or parsley
Place chicken onto roasting rack (though you can also just set the chicken into a glass 13" x 9" cake pan if you don't have a roasting rack) breast up (call it legs up, same same)
Rub about 2/3 of the salt mixture into the skin of the chicken.
Rub remaining 1/3 of salt mixture into cavity, fill the cavity with some lemon pieces (save the rest for garnish)
Cover the seasoned bird with a layer, (thick or thin, your choice,) of bacon.
Truss the legs together (if you want, or don't)
Place into preheated oven and cook for about 90 minutes (chicken is done when thermometer reads 165 degrees F.
Remove from oven, garnish with extra herbs and lemons
Enjoy, Roald Dahl style, with chocolates, peaches, and plenty of wickedly dark humor!
Our family took a long road trip to Boston earlier this summer. To pass the time, we listened to 27 hours of Roald Dahl books on tape. I loved them as much as ever, but this time in "reading" them, I realized that so many of my thoughts and attitudes towards people, children, and things in general stemmed from the Roald Dahl books I read as a child. At the end of the journey, I am one step closer to realizing my dream of having children who speak as proper British poppets, (at one point Henry referred to an uncooperative Lego as a twit); I also discovered a delicious recipe for roasted chicken.
Here it is, a variation on roasted pheasant, adapted from the book Danny the Champion of the World:
Ingredients
Whole chicken, thawed, giblets removed (save those! You can feed them to your dog, make chicken stock, maybe cook them with the chicken and eat them. )
1-2 lemons, cut into 8 pieces each
1 T sea salt
1 t pepper
2 T thyme or parsley
1/2 - 1 pound bacon
Preheat oven to 450 degrees F
Mix salt, pepper, thyme or parsley
Place chicken onto roasting rack (though you can also just set the chicken into a glass 13" x 9" cake pan if you don't have a roasting rack) breast up (call it legs up, same same)
Rub about 2/3 of the salt mixture into the skin of the chicken.
Rub remaining 1/3 of salt mixture into cavity, fill the cavity with some lemon pieces (save the rest for garnish)
Cover the seasoned bird with a layer, (thick or thin, your choice,) of bacon.
Truss the legs together (if you want, or don't)
Place into preheated oven and cook for about 90 minutes (chicken is done when thermometer reads 165 degrees F.
Remove from oven, garnish with extra herbs and lemons
Enjoy, Roald Dahl style, with chocolates, peaches, and plenty of wickedly dark humor!
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