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Garlic Lime Whole Roasted Chicken with Bacon
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
40
minutes
mins
Servings:
5
Calories:
Author:
Kim Grabinski
Ingredients
1
whole chicken
7
slices
of bacon
1
onion
2
heads of garlic
½
cup
melted butter
2
limes
5
red potatoes
4
large carrots
⅛
cup
olive oil
½
teaspoon
garlic powder
1
teaspoon
salt
1
teaspoon
pepper
Instructions
Preheat oven to 425 degrees.
Rinse chicken inside and out with cold water and pat dry.
Brush some of the olive oil in a large roasting pan of class casserole dish.
Cut onion into thick slices and place on bottom of pan.
Cut garlic heads in half width-wise and cut limes in half.
Sprinkle about half of the salt and pepper into the cavity of the chicken and add all 4 lime halves and 3 of the halves of heads of garlic.
Tie legs with string and set on top of the sliced onions in the pan.
Slice carrots and potatoes (with skin on) into 1-2 inch pieces and distribute around the chicken.
Break apart the remaining ½ garlic head and add the pan.
Pour melted butter over the chicken, and the remaining olive oil over the veggies.
Sprinkle chicken and veggies with the remaining salt and pepper and the garlic powder.
Drape the bacon over the chicken.
Cook for 40 minutes, watching the bacon as it cooks. Once the bacon is slightly crisp, remove it from the chicken and set aside.
Cook for 50 additional minutes or until the chicken reaches an internal temperature of 165 degrees F and veggies are cooked.
Remove chicken from oven, place bacon back of the top of the chicken and tent with foil.
Let sit for 10 minutes and serve.