Follow these steps for perfect results
fryer chicken
lemons
quartered
fresh rosemary
fresh thyme
small onion
quartered
garlic
sea salt
cracked pepper
bacon
halved
butter
olive oil, extra virgin
paprika
poultry seasoning
garlic powder
sage
Preheat oven to 400F (200C).
Pat the chicken dry.
Season the cavity of the chicken with salt and pepper.
Stuff the chicken cavity with quartered lemons, garlic cloves, quartered onion, fresh thyme, and fresh rosemary.
Smear 1 tbsp of butter over the top of the chicken.
Drizzle the chicken with olive oil.
Season the top of the chicken, including the legs and wings, with salt, pepper, poultry seasoning, sage, garlic powder, and paprika.
Place bacon strips across the top of the chicken breast, slightly overlapping if needed.
Slice the skin near the drumsticks to allow for even cooking.
Place chunks of butter by both drumsticks and wings.
Place the chicken on a roasting rack in the center of the oven.
Roast for approximately one hour, or until juices run clear when poked with a fork.
Let rest for 5 minutes before carving.
Carve and serve.
Expert advice for the best results
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
Baste the chicken with the pan juices during the last 15 minutes of cooking.
Everything you need to know before you start
15 minutes
Seasoning the chicken can be done a day in advance.
Garnish with fresh herbs and lemon slices.
Serve with roasted vegetables.
Serve with mashed potatoes.
Pairs well with the savory flavors.
Discover the story behind this recipe
A classic comfort food.
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