Saturday, September 15, 2012

BACON WRAPPED ROASTED WHOLE CHICKEN

1 WHOLE CHICKEN
1/2 PACKAGE OF PEPPERED BACON
TOOTH PICKS TO HOLD BACON ON CHICKEN (20 FOR JUST IN CASE)
3 TABLESPOONS OF EXTRA VIRGIN OLIVE OIL
1 TEASPOON SALT
1/2 TEASPOON OF PEPPER
1/2 TEASPOON OF SEASONED SALT
1/4 TEASPOON OF GARLIC POWDER
1/2 CUP OF WATER



PRE HEAT OVEN TO 350. PUT THE OIL ON THE CHICKEN THEN MIX ALL THE SEASONINGS TOGETHER AND RUB ONTO CHICKEN. ONCE YOU ARE DONE DOING THAT LAY THE BACON OVER IT. TOOTH PICK IT DOWN. PUT IN A ROASTER PAN (OR A 9X13 PAN). COVER THE CHICKEN IN TINFOIL AND BAKE. ONCE CHICKEN IS CLOSE TO BEING DONE, REMOVE FOIL TO BROWN THE CHICKEN (TO MAKE THE BACON CRISPY). I DO NOT BAST MY CHICKEN WHEN I COOK CHICKEN. YOU COOK THE CHICKEN 20 MINUTES EACH POUND THE CHICKEN IS.

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