I have a busy weekend ahead of me {track meets, garden projects, grocery shopping} so I went to Fred Meyer and picked up two whole fryer chickens this morning and roasted them along with a few carrots, onions and potatoes for tonight’s dinner. I finally used the last of our 15 lbs of frozen bacon I purchased over the summer and now I have none. How sad. Maybe I should buy a piglet and fatten him up. But where would I hide him? Hmmm, maybe not.
I think with the leftovers I’ll make chicken pot pies for tomorrow nights dinner and some chicken soup for Sunday linner. I don’t know about you, but I LOVE leftovers. They make life easy don’t they?
If you have never enjoyed roasted chicken with bacon before you should give it a try. Not only will your house smell divine, but you’ll have plenty of leftovers.
Ingredients
2 fryer chickens, 4-5 lbs each
12 slices bacon
8 red potatoes
3 carrots, chopped in half
2 onions, chopped
salt & pepper to taste
Directions
Preheat the oven to 375 degrees. Line the bottom of a roasting pan with parchment paper. Season 2 fryers with salt and pepper and place on parchment. Add carrots, potatoes and onions to the bottom of the pan. Cris-cross 6 pieces of bacon over the top of each chicken. Bake at 375 degrees for 75 minutes {or until chickens are cooked}. Cool slightly and serve.
Calphalon Classic Hard Anodized 16-Inch Roaster with Nonstick Rack
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