How to Make Roast Chicken with Bacon and Fresh Sage

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon is lower in fat, while smoked ham can reduce costs.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories, while bouillon cubes are cost-effective.

Preheat oven to 425°F (218°C).

Add a little olive oil to the bottom of a large roasting pan to prevent sticking.

Thick slice shallots and create a bed in the roasting pan with them and some fresh sage.

Prepare the whole chicken by removing giblets, washing, and drying it, ensuring all pin feathers are out.

Season the inside of the chicken with salt and black pepper.

Stuff the cavity with the remaining shallots and lots of fresh sage.

Place the chicken into the roasting pan on top of the shallots and sage.

Use a trusting band to tie the chicken legs together for even cooking, and tuck the wings behind the chicken's head.

Drizzle a couple of tablespoons of olive oil over the chicken for crispy skin.

Generously season the chicken with paprika, kosher salt, and coarse black pepper, including inside the cavity.

Criss-cross gluten-free bacon over the top of the chicken.

Place the chicken in the oven at 425°F (218°C).

After about 1 hour, remove the bacon and set it aside, allowing the chicken to continue cooking for another 30 minutes.

Once the chicken is fully cooked, lay the bacon back over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens