Wednesday, April 1, 2015

Roasted Chicken with Garlic, Shallots and a Bacon Blanket

     I wish you were sitting at my dining room table right now so I could serve you a big plate of this scrumptious chicken.  I have been dying to roast a whole chicken in my 10 inch deep dutch oven and once I wiped the drool off of my keyboard after reading this recipe, I knew I had hit the jackpot.  What could be easier than throwing unpeeled garlic and shallots, a chicken and bacon slices in your dutch oven?  The original recipe calls for roasting the chicken in a 500 degree oven and you definitely need a hot oven to crisp the bacon.
     I started roasting a 4 pound chicken in my 10 inch deep oven with 12 coals in a ring around the base of the oven, 15 coals in a ring around the outside of the lid with 8 briquettes spaced evenly in the middle.  After an hour, I left the bottom coals alone, replaced the top coals with 18 freshly lit briquettes and let it cook for 45 more minutes.  This is best made in a deep oven, however I would suggest making this in nothing smaller than a 12 inch regular oven as you do need a little space between the bacon and the lid.  Slipping the skins off of the shallots and garlic is a bit messy but licking your fingers is half the fun.
     Let the chicken sit for 15 minutes before carving and be sure to toast up some thick slices of bread so you can slather it with the sweet, roasted cloves of garlic.  I would make a terrible food critic because basically, I like everything but honestly, this is one of the best dinners I have made in my dutch oven and would recommend it highly.  The combination of garlic, shallots and smokey bacon transforms an ordinary roast chicken into a five-star dinner.

Roasted Chicken with Garlic, Shallots and a Bacon Blanket
2 heads garlic, separated into cloves, but not peeled
8-10 medium shallots, not peeled
1 Tblsp olive oil
1/2 cup white wine (optional)
4-5 lb whole chicken
8 oz thickly cut bacon
Salt and Freshly ground pepper to taste
Thick slices of toasted bread

     Lightly oil or spray dutch oven.
     Toss garlic cloves and shallots with olive oil in prepared oven.
     Add the wine then sprinkle with salt.
     Use paper towels to pat dry the chicken, season with salt and pepper, including the cavity.
     Set the chicken, breast side up, on top of the garlic and shallots.
     Drape the strips of bacon over the chicken.
     Roast at 400 degrees for 1 1/2 to 1 3/4 hours, adding new top coals after the first hour.
     Chicken is done when bacon is crisp and thigh temperature reads 170 degrees.
     Remove chicken from dutch oven and set on platter, allow to rest for 15 minutes before carving.
     Meanwhile, slip the garlic cloves and shallots from their skins and serve with the chicken, they are also good spread on toasted bread.
     Depending on size of bird, makes 4-6 servings.

Toss garlic and shallots with olive oil in prepared oven

Place chicken in oven and cover with strips of bacon,
you may have to reposition shallots to allow more room
for chicken.

Roast at 400 degrees for 1 1/2 to 1 3/4 hours changing
top coals after first hour of cooking time

Let chicken rest for 15 minutes before carving

Oh boy, crispy bacon, juicy chicken and the
 best garlic bread in the world


  1. My broiler is on the way; just lighted the coals - yeehaw . . . .

  2. OMG OMG OMG!!!!!!

    This is one of the best grab what ever turned out my dutch oven.
    My skills in eglish language to describe this awesome chicken.

    100 points on a 10 point scale!

    Thank you Liddy, for sharing this with us!

    1. I'm so glad you liked the chicken Outlaw, thanks so much for taking the time to let us know how you liked it, I remember the garlic bread being almost better than the chicken! Liddy