A simple oven roasted chicken. No stuffing, basic seasonings and gravy make for the best chicken dinner along with stuffing and steamed green beans.
- 4 to 5 lb Wegman’s® whole chicken (large fryer)
- 4 slices of bacon
- salt, pepper to taste or
- “Bistro” seasonings or a blend of sea salt, thyme, tarragon, garlic, ground mustard, lemon peel, apple cider vinegar powder and a hint of ground cloves
- 1 large yellow onion, diced
- Whole stalk of celery, diced to include leaves
- 1/2 teaspoon Poultry seasonings for the stuffing mixture
- 1/2 cup of shredded carrot (1 medium carrot)
- 1/4 cup fresh parsley, chopped
- 1 1/2 cups of chicken broth
- 4 tablespoons of salted butter
- 8 slices of Artisan style bread (6 toasted and 2 not toasted)
- Pre-heat the oven to 325 degrees.
- Place the chicken on the rack, breast side down and season the back. Tuck the wings under the bird. Season the cavoty with salt and pepper to taste.
- Turn the chicken over on the rack and season the top.
- Place in pre-heated oven.
- After the chicken turns an even golden brown, baste carefully and place one strip of bacon lengthwise to cover the wing and the drumstick. Repeat for the other wing and drumstick. Fold the 2 remaining bacon slices into a a v-shape and place so as to more or less cover the entire breast. This will prevent the pieces from burning during the rest of the cooking time. It will also baste the chicken although I do baste the chicken with the pan juices a few times.
- Cook another 30 minutes or until the juice runs clear.
- Serve with pan juices diluted with chicken broth or make a simple gravy using the giblets and leftover bits of vegetables. Thicken with a little cornstarch.
- Allow the chicken to sit about 10 minutes after removing from the oven and before cutting into it.
- You will need a sturdy rack designed for oven roasting. I use the same rack for chicken as for the Thanksgiving turkey.
- By the way, I have more than one taker for the crisp slices of bacon that cooked with the chicken.
- Serving Size: 4