Chelsea's Chicken Roasted with Bacon

Ingredients 0/12

Step 1

Heat your oven to 425°F (220°C). In a small bowl, mix together the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper. Then, split this spice mix in half. In one of the bowls, add the minced garlic and softened butter, stirring it all together until well combined.

Step 2

Gently loosen the skin on the chicken, working it over the breasts, back, and thighs without tearing it. Spread the garlic-butter spice mix generously underneath the skin, making sure it’s well coated. Next, rub the remaining dry spice mix all over the outside of the chicken and sprinkle some inside the cavity. Toss the crushed garlic cloves into the cavity as well.

Step 3

Place the chicken on a roasting rack inside a roasting pan. Lay the bacon strips over the chicken in a basket-weave pattern—it looks impressive and helps keep the chicken moist. Pop the chicken into the oven and roast for 15 minutes at 425°F. Then, turn the temperature down to 400°F and roast for another 15 minutes.

Step 4

After that, lower the heat again to 375°F and keep roasting until the chicken is cooked through, about 30 more minutes. If the bacon starts to get too dark, just cover the chicken loosely with foil to prevent burning. To be sure it’s done, check the thickest part of the thigh with a meat thermometer—it should read 165°F (75°C). Once out of the oven, let the chicken rest in a warm spot for about 10 minutes before carving.