Roast Chicken

Today's recipe comes from Pantagruel and I've used it several times already. It turns out great every time and it's super simple to prepare. However, this was the first time that I used a free range chicken and the difference was astonishing - the meat was tastier and the sauce left in the pan was better as well. As a side note, although you start by covering the chicken with bacon, you remove it by the end of the roast. This will give you a crispier skin but the taste of the bacon will still be there. No regrets here.


  • 1 free range chicken (1,5kg/3.3pounds)
  • 50g (1/2 stick) butter
  • 8 strips of bacon
  • 1 big lemon
  • salt q.s.


Preheat your oven to 180ºC (360ºF). Rub the inside of the chicken with some salt and the juice of half the lemon (if you don't like to touch the chicken like me just throw it in there with the help of a tablespoon). Place the butter inside the chicken.

Rub the outside of the chicken with the juice from the other half of the lemon. If you care about how your chicken will look in the end, rub the chicken with a little bit of butter before covering it with the bacon stripes. Otherwise, later when removing the bacon, the skin of the chicken might come off as well. 

Roast for about an hour and remember to baste the chicken with the fat that is released in the roasting process. 

Remove the bacon and roast for another 30/40 minutes, or until it's cooked.

And carve the chicken. If you've never done this before you can check this video (that's how I learned).

And serve!

For a print friendly version visit this recipe at my Recipes page.


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