Categories: Main dish

Ingredients

• 2 tbsp + 2 tsp butter
• 4 lb whole chicken
• salt & pepper to taste
• 1 1/4 tsp dried thyme
• 2 3/4 carrots, cut into chunks
• paprika to taste
• 10 slices of bacon
• 2 2/3c beef broth

Directions

1. Preheat oven to 450

2. Rub butter over the entire chicken. Season with salt, pepper & thyme. Place the carrots inside the cavity and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips accross the top of the chicken and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan – do not pour over bacon.

3. Roast for 15 min in preheated oven; then reduce heat to 350; Baste with some of the broth. Continue to roast for 1 hour and 15 min or until internal temperature is 180 when taken in the thickest part of the thigh. Baste every 15 minutes with broth.

4. Remove the bacon & discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to serving platter and remove the ties. You may eat the bacon but it’s best to discard the carrots.

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