Oven Roasted Bacon Wrapped Chicken with Cipollini Onions

I’ve talked about my serious crush on my butcher before, so I hate to put it out there so shamelessly (I’m a married woman after all)…

you know there’s a BUT coming…so obvious

…BUT this chicken was the BEST I’ve ever tasted. I thought the ribs I’d bought before had my heart a flutter. Well, Ribbies, you ain’t got nothing on this bird. This amazing chicken was allowed to run around, eat grass and bugs and was not injected with a bunch of antibiotics. I could tell this was a happy chicken. It’s in the taste.

 

I’m sorry vegetarians and vegans, I know being raised to be killed isn’t happy per say, but you can tell it had a much better existence while sharing this earth with us.

Now I know some of you might be thinking…duh! You wrapped it in bacon dummy! Of course it tasted amazing.

Well, yes there’s that, but the difference in the meat is quite outstanding. If you haven’t done the taste test yet, I encourage you to cook one mass produced chicken (or part of, preferably not a tasteless skinless, boneless chicken breast) and one free range organic chicken. Even in it’s raw state it smells better. Have you noticed the smell of bleach (or taste even) on your Lilydale chicken lately? That little chicken takes a chloride bleach “bath.” Its actually not that easy to find chicken at the store that doesn’t take a chlorine bath unless you buy organic.  No joke. Sometimes they sit in chlorine for a full day. Hence the smell and taste.

Note that this practice has been banned by the European Union.

Let us know if you could taste the difference.

The other part I LOVE about roasting a whole chicken is being able to make the best tasting bone broth afterwards. The broth can then be frozen and used to make delicious soups later on!

For those of you concerned that eating animal fat, such as bacon fat or chicken fat from that delicious skin, is not healthy, here are a few articles or books you may want to read. Studies are coming out in flocks to disprove the theory.

If you know of GOOD books that dispel the theory that fat is bad, I’d love to accumulate more resources, so please share in the comments below!

Another reason I have a crush on my butcher. Look at his bacon.

Oven Roasted Bacon Wrapped Chicken

  • 4 lb Free Range Organic Chicken (or whatever size really)
  • 2 Tbsp butter
  • 1 quarter lemon, preserved, peel only, finely chopped
  • 1 tsp dried thyme
  • 1 tsp dried savory
  • 1 garlic clove, minced
  • 1 lb cipollini onions
  • 4 strips of organic bacon

Wash the chicken well, removing the bag of hearts and liver (if it came with them). Dry the bird and put the heart and liver back into the cavity and set aside. Preheat the oven to 400 F.

Take 2 Tbsp of butter and mix in the lemon, thyme, savory and garlic. If you don’t have any preserved lemon feel free to use 1 Tbsp lemon rind.

Peel the cipollini onions. I found that putting them in a bowl, pouring boiling water over to cover and letting them sit for 3 minutes to be very helpful in removing the peels. Take 2 pieces of bacon and slice into 1 inch pieces. Add the bacon and the onions to a heavy bottom pan. I used my roasting pan to save on dishes later. Cook the onions and bacon for about 8 minutes over medium high heat.

Meanwhile, make small 1/2 inch slits in the skin of the chicken along the back, breast and legs.Using your fingers, spread the herbed butter mixture in between the meat and the skin.

Ready for the oven

Move the onions out of the way and place the chicken amongst the onions and bacon. Slice the remaining 2 bacon pieces and slice in half. Lay the 4 pieces over the back of the chicken.  Add 2 sprigs of rosemary to the pot. Place in the oven, and cook, covered for 1 hour. Remove the cover and cook for 20 to 30 minutes or until internal temperature reads 180 F. Allow the bird to rest for 5 -10 minutes before carving.

Note: Cooking time is faster here because I opted to cook the chicken at 400 F for the entire length of time. This seems to be more common in Australia and my preferred method. If you opt for a different cooking temperature, adjust the cooking times accordingly.

P.S. From my table to yours, the cipollini onions make a fantastic spread on caraway toast!

I’m sharing this with Slightly Indulgent Tuesdays, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, and Traditional TuesdaysSimple Lives Thursdays,  Gluten Free Wednesdays and Pennywise Platter Thursday

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25 Responses to Oven Roasted Bacon Wrapped Chicken with Cipollini Onions

  1. Laura @ Gluten Free Pantry February 14, 2012 at 6:08 am #

    This chicken looks absolutely delicious! I must try this recipe as the flavors sound amazing.

  2. Nicole February 14, 2012 at 6:09 am #

    That’s a very tasty looking chicken, in a very handsome pot. :) Can’t wait to try cipolini onions. I’ve never cooked with them myself. You didn’t need to add any liquid to keep everything from sticking?

    • France Morissette February 15, 2012 at 4:26 am #

      Nicole, the juices in the chicken and from the onions kept it from sticking for me. Hope that helps!

  3. Melanie February 14, 2012 at 4:37 pm #

    This sounds amazing! I was planning on roasting a chicken tomorrow but I’m going to try it this way. Bacon does make everything better.

    We have a small hobby farm where we raise chickens, cows and soon goats. I have a good friend who is a vegan and I always tell her that even though we do butcher our animals, they had a pretty darn good life.

    • France Morissette February 15, 2012 at 4:28 am #

      Melanie, agreed. Bacon = better. My husband has a “vegetarian” friend who orders veggie burgers with bacon :)

  4. Jill Mant~a SaucyCook February 14, 2012 at 6:29 pm #

    Your chicken looks and sounds phenomenal France, but most of all I will be eternally grateful for the tip on how to peel those damn little onions! Wish I had read this before I made the Beef Bourguignon!

    • France Morissette February 15, 2012 at 4:25 am #

      Jill, glad I could help!

  5. mjskit February 15, 2012 at 5:08 am #

    This is probably one of the most delicious looking roast chickens I’ve seen! Definitely will have to give this one try. I don’t worry about the bacon fat because everything in moderation. Great post!

  6. Ashley February 15, 2012 at 2:40 pm #

    The book “Why we get fat and what to do about it” by Gary Taubes is well-researched, and quite funny in showing how we can be eating to lose weight. The moral of the story? Eat more fat (healthy fat!) and less carbs.

  7. Linda February 17, 2012 at 4:02 pm #

    Seriously France, this is one gorgeous bird!! Love the bacon on top and those herbs…I think I can virtually taste how awesome this must be!! Yes, roasting chicken must have been on both our minds lately!!

  8. Becky February 17, 2012 at 9:07 pm #

    This looks beautiful! I’m a very impressed!! Please stop by and link up to Foodie Friday

  9. Miz Helen February 17, 2012 at 11:42 pm #

    Hi France,
    I just can’t wait to make this awesome Chicken recipe! Thank you so much for sharing with Full Plate Thursday and have a great week end.
    Come Back Soon!
    Miz Helen

  10. Janyt February 18, 2012 at 4:24 am #

    I want to make this! Where did you get an organic, free range chicken?

    • France Morissette February 18, 2012 at 4:19 pm #

      Hi Janyt, we got the chicken from the Butcher Block in downtown Courtenay. We pretty much get all of our meats from their. It’s on sale for 3.69 lb right now.

  11. Janyt February 18, 2012 at 9:22 pm #

    thanks France! I am on my way to get one right now!

  12. Karen (Back Road Journal) February 18, 2012 at 9:43 pm #

    What a delicious looking roasted chicken. Wrapping in bacon had to keep it very juicy as well as give it great flavor.

  13. Jenn/Rook No. 17 February 21, 2012 at 5:24 am #

    Thank you for the beautiful recipe and the wonderful resources too.

    Eww…chlorine bathed chicken? Where can one find out which brands use that nasty process? I usually buy kosher, organic or free-rane, but I’d love to know what evils are lurking in the poultry aisle.

  14. France Morissette February 22, 2012 at 1:19 am #

    Hi Jenn. Gross right. Bad news is it’s pretty much every brand that is not organic. To be labelled organic it CAN”T have been through this process, legally speaking. Also the process has been band in Europe so if you’re there, you can buy any brand, at least when it comes to bleaching.

  15. Linda February 22, 2012 at 2:38 am #

    Hi France. I’ve definitely been changing my thinking on fat (though I never completely jumped on the fat free bandwagon), but for some reason I still don’t like chicken skin. I love bacon and like this idea of putting it on roast chicken. I’ll be giving it a try.

  16. Miz Helen February 24, 2012 at 1:21 pm #

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you have a wonderful week end and enjoy your new Red Plate.
    Come Back Soon!
    Miz Helen

  17. gabbe March 26, 2012 at 11:52 pm #

    i found your yum-yummy recipe while looking for cipollini ideas…i’ve loved them since making suzanne goin’s cipollini tart. but this chicken was beyond heavenly; very tasty right down to the bone. today i made stock from the chicky bones and we’re having your white bean/kale soup. THANKS!!

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