Chelsea's Bacon Roast Chicken

Chelsea's Bacon Roast Chicken

Chelsea 5

"This chicken is smothered in traditional herbs and spices, then covered in thick cut bacon and roasted to crispy, juicy, beautiful perfection! My boyfriend's family and I absolutely loved this chicken and we all have very different tastes. Finished with gravy this is a chicken your whole family will rave about!"


1 h 40 m servings 645 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 645 kcal
  • 32%
  • Fat:
  • 41.4 g
  • 64%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 55.7 g
  • 111%
  • Cholesterol:
  • 190 mg
  • 63%
  • Sodium:
  • 2596 mg
  • 104%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls.
  3. Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern.
  4. Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.
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  1. 21 Ratings


This is an amazing chicken roast!! I'd never made one because I never thought I'd be able to make one as good as the one you can find at the store, but I was waaaay wrong. This chicken was hands...

This was delicious! The only thing I will do differently next time is to add the bacon halfway through the cooking process, I don't like mine really crispy.

This made a beautifully browned chicken. It was super moist. I had to cook it a little longer than directed. I have mixed feelings about the spice mixture and I'm having a hard time deciding why...

delicious! I didn't have enough bacon and it was still absolutely fantastic. I think I like that the bird I used was a bit smaller, making the coating thicker. I will definitely be making this i...

Excellent. Had to cook it about 30 mins nore, but well worth it!


Tried this recipe earlier today and had the chicken for dinner.Very moist and full of flavour. All my family enjoyed it. I have added this one to my recipe box and will be trying again.

I have made this twice one with a whole chicken and once with cornish hens both times excellent. Wouldn't change a thing.

I was very disappointed with this meal :( The bacon came out brown and desiccated around the edges and pink in the middle. Also, the skin on the chicken was soggy...not crisp the way I like it.