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Step 1
Ingredients:
1 Large Chicken
4 Strips of Thick Bacon
1 Lemon - cut two slices from the middle & juice the rest
1 Lemon cut into chunks
Fresh Rosemary, Sage and/or your favorite seasonings
Olive Oil
Sea Salt and Freshly Ground Pepper
8 to 10 Small Red Potatoes, peeled
2 Big Sweet Potatoes, peeled, cut into chunks
1 head of Garlic, separated into cloves and peeled -
Step 2
Prepare Chicken:
Wash chicken and sprinkle with your favorite seasonings.
Place chicken in a large roasting pan.
Drape the bacon over the chicken breast.
Place lemon slices on top of bacon.
Drizzle with oil and lemon juice.
Season with salt and pepper.
Put in the oven and set timer. -
Step 3
Prepare Potatoes:
Boil Small Red Potatoes 10 minutes and drain.
Rough up the surfaces with a fork to help them crisp in the oven.
Wash and cut Sweet Potatoes into chunks -
Step 4
Fifty minutes before chicken is done, add all potatoes, lemon chunks and garlic to the pan. Drizzle potatoes with oil, and season with salt and pepper. Put back in oven.
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Step 5
Just before cooking time is up, pierce bird's thigh with knife to check juices. Be sure the juices run clear and not pink. Remove chicken to platter or cutting board to rest 10-15 minutes.
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Step 6
Leave potatoes in the pan turning them. Increase oven temperature to 400 degrees to crisp potatoes, 10-15 minutes. Remove potatoes and place on platter.
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Step 7
Skim fat from surface of pan juices. Add 2 cups water and place roasting pan on stove. Boil 3-4 minutes, stirring and scraping bits from pan. Season to taste. Remove the lemons.
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Step 8
Preheat oven to 375 degrees F.
My Mother told me to always cook chicken 20 minutes per pound, plus an additional 20 minutes. Her method has always worked for me but you can use your own judgment.













Comments
hyneman said
on 8/12/2009 I like that! sounds good (need to tell my wife to make that meal)