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Roast Chicken With Bacon and Sage

User Rating 5 Star Rating (3 Reviews)


Roast Chicken With Bacon and Sage

Roast Chicken With Bacon and Sage

Diana Rattray
A mixture of bacon and sage, along with a little garlic, flavor this delicious roast chicken.

Prep Time: 15 minutes

Total Time: 15 minutes


  • 1 roasting chicken, about 5 1/2 pounds
  • 4 slices bacon
  • Fresh sage, about 6 to 8 large leaves, or about 1 to 2 teaspoons of fresh thyme leaves
  • Dash pepper
  • 1 clove garlic, coarsely chopped
  • Salt and pepper
  • 1 apple, cored and cut in wedges, or an orange cut into chunks
  • Sprigs of thyme, sage leaves, rosemary leaves, etc., optional


Heat oven to 450°. Wash chicken and pat dry. Set the chicken on a rack in a roasting pan. If you don't have a rack, set the chicken on a few ribs of celery.

In a food processor or chopper, process the bacon, sage or thyme, pepper, and garlic until finely minced or pasty in consistency. Put your finger(s) between the skin and meat of the chicken breasts and legs, loosening skin. Spread the minced bacon mixture under the skin, pressing and working it towards the back and towards the legs so it is evenly over the meat.

Put any excess minced bacon mixture in the cavity of the chicken, along with apple or orange chunks and sprigs or leaves of fresh herbs, if desired. Sprinkle the chicken lightly with salt and pepper.

Roast the chicken for 10 minutes at 450°. Reduce heat to 350° and roast for about 17 to 20 minutes per pound, or until an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh. Remove to a platter and let stand for 10 minutes before slicing.
Serves 4 to 6.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious and Simple!, Member JuniperBlue

This was a wonderful alternative to a traditional roasted chicken. I cooked the chicken in a dutch oven and added potatoes, onions, and carrots to stew in the pan juices. The potatoes had a fantastic hint of bacon. I feel that the recommended cooking time is far too short. My 3 lb bird still could have cooked longer after 1 hr, 20 min. I would recommend 40 minutes plus an additional 20 minutes per pound, that seems more standard. I cooked the chicken uncovered for the first 10 minutes (at 450), and then covered for the remaining time. It came out very moist.

2 out of 2 people found this helpful.

See all 3 reviews

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How to Make Roast Chicken With Bacon and Sage

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