Bacon Wrapped Chicken
Prep Time
Cook Time
Total Time
Recipe Type: Entree
Serves: 4-6 people
  • 1 (3-4 lb.) whole chicken
  • 3 sprigs of fresh rosemary
  • ½ large onion, peeled & quartered
  • 1 whole lemon, quartered
  • 1 Tbl. garlic, minced
  • 4-6 slices bacon
  • salt and pepper
  • olive oil
  • 2 celery stalks
  • 1 large onion, peeled
  • 2 large carrots, peeled
  • ½ cup chicken stock
  1. Preheat the oven to 425 degrees. Rinse the chicken on the inside and out. Pat the outside dry with a paper towel. Season the cavity with salt and pepper. Next stuff the cavity with the rosemary sprigs, onion, lemon and garlic. Rub the legs and wings with olive oil. Season the entire bird with salt and pepper. Lay the bacon strips lengthwise across the breast with a slight overlap.
  2. Cut the celery, onion and carrots into roughly 2” chunks. Evenly distribute the vegetables and chicken stock along the bottom of a large roasting pan. Season the mixture with more salt and pepper. Place the chicken on top of the vegetable mixture.
  3. Roast the chicken for 25 – 30 minutes. Remove the bacon and baste the chicken with the drippings. Roast for an additional 25 – 30 minutes or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  4. Remove the chicken from the pan and lightly cover with foil. Let rest for 10 minutes before serving. Meanwhile, spoon the vegetables onto the serving platter. Slice the chicken and place on top of the vegetables.
Recipe by Culinary Cory at