This recipe is originally from Julia Child’s book. There are several extra steps she takes (e.g., blanching the bacon) that I’ve always skipped with consistently wonderful results. Her recipe says “no sauce is required” and she is right! The flavors of the herbs with the bacon make this dish true perfection. My adjustments make the instructions quite simple. The only tricky part is rotating the chicken while searing it. I’ll leave my tips for that below but the best way to learn is with practice. Apart from burning yourself with hot bacon grease and butter, the only bad thing that could happen is ripping the skin on the chicken. But don’t worry! I’ve torn the skin many times and the meat still turns out juicy every time.
It’s as easy as 1-2-3!
- Sear chicken in butter and bacon fat.
- Roast minutes with potatoes, onions, bacon, herbs, and more butter!
- Rest, carve, and serve.
Ok. I know it isn’t actually three steps, it’s more like 15 smaller steps but if you’re intimidated by roasting a chicken yourself, I want you to know all it takes is searing the chicken in fat, roasting in the oven low and slow, and rest the chicken before carving. The other ingredients I’ve included are tried and true flavors we enjoy in my home. Chicken is arguably the most versatile meat so you can be creative! I encourage you to try my method and ingredients first to get the hang of it but, of course, if you hate rosemary, then by all means, omit it from your recipe.
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Roast Chicken
- Prep Time: 30-45 min
- Cook Time: 90-120 min
- Total Time: 2 hrs – 3 hrs
- Yield: 8 servings 1x
- Category: Main Course
Ingredients
- 1 stick Butter (divided)
- 1/2 lb Bacon (cut into 1 inch slices)
- 1 Whole Chicken
- 1 bunch Thyme
- 1 bunch Rosemary
- 1 bunch Sage
- 1 lb Small Potatoes
- 1 medium Yellow Onion
- 1 tsp Salt
Instructions
1. Preheat oven to 325℉.
2. Heat casserole dish on medium high heat.
3. Add 2 tbsp butter and all the bacon to pan.
4. While the bacon browns, rinse chicken and remove organs. Pat dry with paper towels.
5. Warm 2 tbsp of butter between your fingers and rub over entire chicken.
6. Remove bacon with slotted spoon. Place buttered chicken into casserole breast-side down. Cook for 10 minutes. Move chicken around pan constantly so it doesn’t stick. Rotate chicken with wooden spoons to backside. Cook another 10 minutes.
7. Carefully remove chicken from casserole. Add remaining butter and washed potatoes to the pan, and stir for one minute.
8. Return bacon and chicken to pan, covering the potatoes.
9. Quarter the onion and squeeze into the dish between the chicken and sides of the casserole.
10. Add fresh herbs around the inner circumference of the pan.
11. Salt chicken.
12. Baste all ingredients with fats and juices. This is important to get all the wonderful flavors into the chicken.
13. Cover with foil and lid. Place in preheated oven.
14. Cook for 90-120 minutes, basting once or twice.
15. Rest for 10-15 minutes, carve, and serve! No sauce is required… it’s that delicious!
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