This Herb Roasted Chicken is packed full of flavor with the use of a lot of herbs, garlic, and bacon!

Here’s the thing about cooking white meat, you have to give it as much flavor as possible. We have all had dry chicken or turkey where there was hardly any love poured into the meat. Basically, it was just meat. Nothing else. There are several ways you can pour some love into white meat. You can brine it, marinade, or cook it with another fat like bacon, which is exactly what I did with this chicken. You know what? I think I found new way to love on my white meat. Eating this chicken makes me say one thing, in the words of Beyoncé, “Aww man homie”.

After this chicken cooled down, I was literally eating it out of the pan. It was so good that I couldn’t wait for it to hit my plate.

Why is that? It’s the bacon!

I stuffed this bird with bacon so the fat from the bacon would add some smokiness and added flavor. The true key to making this chicken delicious is basting the chicken with the rendered fat from the bird and the bacon itself every 30 minutes. The fresh herbs, the butter, and the simple touch of salt and pepper just make this chicken the best chicken that you will probably or have ever made. I am super-duper serious. Like super-duper serious yo! This bird is perfect to make for two and if you are making Thanksgiving for just you and your boo, this is perfect. Your significant other is sure to feel the love from you from me. I bet you can feel the love just from looking at this pictures huh? Yea, I can too.

Herb Roasted Chicken

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Author: Nicole Washington | Brown Sugar Food Blog
Total Time: 2 hours 30 mins
Yield: 4 people 1x

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Ingredients

Scale

5 lb. whole chicken
5 tbsp. butter, softened
1 tbsp. olive oil
8 slices Hickory Smoked Bacon
1 stem thyme
1 stem rosemary
6 cloves garlic
1 whole yellow onion, cubed
1 tbsp. dried rosemary leaves
1 tbsp. dried parsley leaves
1 tbsp. salt
1 tbsp. black pepper
butchers twine

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Instructions

Preheat oven to 375 Degrees
Remove Chicken from package and remove the internal organs (if any) and discard or reserve for making gravy. Rinse off the chicken and place on cutting board. With clean kitchen towel, pat dry.
Take a knife and make a slit between the skin of the bird and the meat that is facing toward you. Now, take your index finger and separate the skin from the meat. Do this process on both sides of the bird.
Take the garlic cloves and stuff in those inserts on both sides of the bird (3 on one side, 3 on the other). Make sure the garlic cloves are distributed in different sections of the bird for an even flavor. Take 6 pieces of the bacon and stuff 3 pieces on both sides. Take a piece of the butcher’s twine and tie up the legs so the onion and herbs don’t fall out of the bird.
Insert the other two pieces of bacon, the onion, the sprigs of thyme, and rosemary into the main cavity of the bird.
Rub the butter completely over the bird. Now sprinkle the bird with the salt, pepper, dried rosemary, and dried parsley. Drizzle a medium to large size cast iron skillet with olive oil and place the chicken inside the pan. Place the pan inside the oven.
Once the chicken has cooked for 45 minutes, baste the chicken every 30 minutes with a large spoon or a turkey baster with the juices and fat that renders from the chicken for the next hour and a half. It should take 2 hours and 15 minutes until the chicken is completely cooked. Once the chicken is cooked, allow to cool for 20 minutes and allow the juices to redistribute back into the chicken and serve.