Roasted Chicken with Bacon and Sweet Paprika- Recipe Girl (2024)

This is just a crazy good roasted chicken recipe: Roasted Chicken with Bacon and Sweet Paprika

I roasted this chicken for my family on the night before Valentine’s Day, our Friday night dinner. It really couldn’t have been any easier to make. The chicken is brushed with olive oil, and then it’s rubbed with a simple mixture of orange zest, paprika, salt and pepper. After it has roasted in the oven for about 45 minutes, you sneak it out of the oven to wrap it in bacon, then it’s back into the oven until the bacon is crispy and the chicken is cooked through (another 20 minutes).

This recipe comes from a book by “FL Fowler (not her real name): Fifty Shades of Chicken. This book is a New York Times Bestseller, and it has 336 5-star reviews on Amazon. It’s a parody, of course, of the much-talked-about movie that debuted this weekend. I don’t have an interest in seeingthe movie, but I’ve been pretty impressed with this book that landed on my doorstep last week. A few things to mention: it’s a bit steamy. It’s not the sort of cookbook you want your kids picking up and reading. But it’s cleverly written steamy kitchen-style, and there are a lot of opportunities for laughing out loud. With recipes like Extra Virgin Breasts (Roasted Bone-In Breast with Olive Oil, Lemon and Rosemary, Steamy White Meat (White Wine-Steamed Chicken Breasts with Sesame Oil and Scallions), Come Hither Chicken (Roasted Chicken with Truffle Butter), and 47 morerecipes I’m embarrassed to write down… this is a book to share with your partner or good friends who “get it.” If you are easily offended by steamy romance novels, you’ll want to skip this one. That being said, the chicken recipes in this book arereally great recipes you’ll want to try. I’ll give you the non-steamy names of a few I’m drooling over: Cranberry-Baked Chicken with Apple Cider, Crispy Chicken Tenders with Cashews and Coconut Curry, Crispy Baked Chicken with Honey Mustard and Lime. They’re not your typical, ho-hum chicken recipes. And that’s a good reason to have this one on your cookbook shelf (but maybe in the back… hidden from your children!)

Roasted chicken is such an easy dinner to make. I do pick up the already-roasted chickens every once in a while from the market, but I’m always disappointed. They’re so much better when you make them yourself!

The result of this recipe: WOW. My husband and my son both said it was the best roasted chicken I’ve ever put on the dinner table. The chicken turns out super tender, and the flavor of both the orange zest and bacon come through nicely. We enjoyed the crispy pieces of bacon to scoop up with bites of chicken. I’ll definitely be trying more recipes from this book as we do like to eat chicken quite often for dinner.

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One of the best roasted chicken recipes I've ever tried!

Recipe Details

Prep Time: 15 minutes mins

Cook Time: 1 hour hr 5 minutes mins

Ingredients

1 medium orange
1 tablespoon sweet paprika
1½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon extra virgin olive oil
3½ to 4 pound chicken, patted dry with paper towels
4 ounces (4 to 6 strips) bacon

Instructions

Preheat the oven to 400 degrees F. Set a rack over a roasting pan (I used a rack placed on a foil-lined baking sheet).
Finely grate the zest of the orange into a small bowl. Add the paprika, salt and pepper, and mix to combine.
Massage the oil all over the skin of the chicken. Sprinkle some of the paprika mixture inside the bird. Rub the rest over the outside of the bird. Cut the orange into quarters and place them into the cavity of the bird.
Move the chicken to the rack. Roast for 45 minutes, basting with pan juices occasionally (if they accumulate). Remove the chicken from the oven and criss-cross the bacon over the top of the breasts. Continue to roast until the chicken is cooked through and the bacon is crisp, about 20 minutes longer. Let rest 10 minutes before carving.

Nutrition

Serving: 1serving, Calories: 558kcal, Carbohydrates: 5g, Protein: 40g, Fat: 41g, Saturated Fat: 12g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 1194mg, Potassium: 522mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1216IU, Vitamin C: 20mg, Calcium: 42mg, Iron: 2mg

More roasted chicken recipes you might enjoy:

Chinese Roasted Chicken by Rasa Malaysia
Slashed Chicken with Bacon- Herb Butter by RecipeGirl
A Million Ways to Roast a Chicken by The Kitchn
The Best Whole Chicken in a Slow Cooker by RecipeGirl
America: Too Stupid to Cook by Michael Ruhlman

Disclosure: There are Amazon affiliate links included within this post.

Roasted Chicken with Bacon and Sweet Paprika- Recipe Girl (2024)

FAQs

How to roast chicken Mario Batali? ›

Place 1 slice of lemon under the skin of each breast, centered beautifully. Place the thyme, garlic, marjoram, remaining lemon slices and onion in the chicken's cavity. Place the chicken on a rack set inside a roasting pan. Roast the chicken for 65 minutes at 475 F.

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Can you cook chicken and bacon in the same pan? ›

Heat the olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside. In the same skillet, add the chopped bacon and cook until crispy.

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Can I cut raw chicken and raw bacon on same board? ›

Reusing the same chopping board for raw meat, fish and poultry (MFP) and other foods can present a significant risk of microbiological cross-contamination if the chopping board is not thoroughly washed between uses.

Can you cut raw chicken and bacon together? ›

The bacon is unlikely to contain any germs, whilst raw chicken almost always has germs. But you won't be eating the bacon raw and any germs will be killed when you cook it, so you can use the same chopping board. However you must wash it after you are finished.

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Can I fry an egg in the same pan as bacon? ›

This is a great breakfast, especially on the weekend. You fry bacon on a skillet, then after the bacon is crispy, fry eggs in the bacon grease. Garnish your plate with toast or fruit.

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Is it better to roast or bake a chicken? ›

Result: Baking tends to produce a more evenly cooked chicken with tender meat and a crispy skin. It's often used for whole chickens, chicken pieces, or chic.

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Should I cover a chicken when roasting? ›

Weigh your chicken and calculate the cooking time according to the guide below. Sit the bird in a roasting tin slightly larger than the chicken, and don't cover it with foil or you won't achieve a crisp skin. Basting your chicken during cooking will help keep the meat moist.

Get More Info Here ›

Why do you put a lemon in a chicken? ›

They're also very moist so it helps the bird stay juicier. Plus, it adds to the aroma which, believe it or not, affects the flavor. All in all, it's an easy way to make your chicken more delicious! Hopefully, you pierced the lemon before stuffing it into the bird...

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Is it better to roast chicken at 350 or 400? ›

You can roast or bake anywhere between 325 and 450 degrees F. When roasting a whole chicken, a nice rule of them is to start at 400 to 425 degrees F and then turn the oven down to 350 after 15 minutes and cook until the internal temp of the chicken is 165 – 175 degrees F on an instant read thermometer.

What is the difference between baked chicken and roast chicken? ›

A Difference in Temperature

Both roasting and baking involve cooking with dry, ambient heat, usually in an oven. Roasting temperatures are typically above 400 degrees Fahrenheit while baking temperatures are about 375 degrees and below.

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Should I put foil over my roast chicken? ›

The best way to keep chicken moist is by covering with tin foil when cooking, and ensuring you do not overcook it (a meat thermometer is really useful here.) However, marinading the chicken before you cook it, and ensuring you baste it in the cooking juices as it roasts.

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How to cook chicken like a pro? ›

Preheat oven to 425 degrees. Place chicken, with marinade, breast-side up, on a baking sheet. Roast in middle to upper third of oven until golden and an instant-read thermometer inserted into the thickest part of thigh reads 150 degrees, about 35 minutes. Let chicken rest 10 minutes before slicing and serving.

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