Chicken with bacon and rosemary and lemon baked with potatoes

Roast chicken is the crowning glory of a family lunch, especially if you choose farm-raised, properly fed and run in the fresh air. All you need is butter and salt, and you can take a treat out of the oven for which you don’t even have to call the table.

Be careful when preparing the chicken and make a pocket between the skin and the meat that you will fill with a mixture of herbs, butter, bacon and lemon juice. During roasting, it will release its aroma and taste into the meat, which will absorb them evenly, and at the same time it will be juicy, aromatic and fresh. The extra few minutes are definitely worth it.

Preparation process

  1. Peel the potatoes and cut them in half lengthwise. Place them in a baking dish or cast iron pot.

  2. Preheat the oven to 170°C. In a large bowl, cut the bacon into small cubes, add herbs, salt, lemon juice and slices of butter and mix.

  3. Place the chicken breast side up on the work surface. Use your hand to create a pocket between the skin and meat in the breast, wings and thighs. Fill it with the prepared mixture. Place the chicken breast side up in a baking dish, cover with water and brush the surface with melted butter. Cover the baking dish with another pan or cover the chicken lightly with aluminum foil, close the pot with a lid. Bake in a preheated oven for 40 minutes.

  4. Then uncover the chicken and bake it for about 50-70 minutes, until the chicken is golden brown and the meat is tender. While baking, coat it with baking powder.

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