Wednesday, February 29, 2012
Bacon Roasted Chicken
2-3 TBSP salted butter (always use real butter, no margarine when low-carbing)
1 whole cleaned chicken (approx 4 pounds)
salt & pepper
1 TBSP poultry seasoning
1 TBSP chicken rub
1 onion, cut into 4ths
1 can chicken broth
5 slices of bacon (FYI that most bacon is cured with sugar, which is a no-no when low carbing. It's supposed to be a trace amount so go ahead and use if it's all you can find. I have found that Kroger low sodium and Kirkland Costco low sodium bacon are both sugar free.)
Preheat oven to 450 degrees. Soften butter in microwave or by sitting on counter, then rub over the entire chicken. Season with salt, pepper, poultry seasoning and chicken rub (or spices of your choice). Place onion inside the chicken. Pour chicken broth around the chicken (do not pour over the bacon!) Roast at 450 for 15 minutes to help seal the juices in. Reduce oven to 350 degrees and baste with the chicken broth. Continue to baste every 20 minutes or so, roasting for 75-90 minutes, or until the temperature at the thickest part of the thigh reaches 180 degrees. Remove the bacon and roast another 15 minutes to brown up the skin that was covered with the bacon. Remove the chicken from the oven and let it rest for 15 minutes to re-absorb the liquid. You can just eat the bacon or you can crumble it up to add to green beans or any other low-carb vegetable side dish you wish. Discard the onion.
The basting might sound like a lot of work but it really only takes a few seconds and it really makes the chicken juicy. Use the leftovers in a casserole the next day.