Chelsea's Bacon Roast Chicken

Chelsea's Bacon Roast Chicken

17 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 40 m
Recipe by  Chelsea

“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!”

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Adjust Servings

Original recipe yields 1 roasted chicken



  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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Reviews (17)

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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 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 down the most delicious and moist chicken we've ever had. My husband is still raving about how good it was two hours after having eaten it. I cannot wait to chop up the leftovers for super awesome salad for lunch. This is a phenomenal recipe! Thank you so much!!



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. I wasn't overly fond of the taste. It was o.k. but not OMG I can't get enough of this. I am not sure if it is too much brown sugar or too much thyme. I definetly love the technique. I will just have to play with the spices next time for my taste.

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Amount Per Serving (5 total)

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

Based on a 2,000 calorie diet



previous recipe:

Happy Roast Chicken


next recipe:

Masala-Spiced Roast Chicken