Average Rating: 4.9TOTAL TIME: Prep: 15 min. Bake: 1-1/2 hours
YIELD: 6 servings.Ingredients
- 1 teaspoon dried thyme or rosemary, crushed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1 broiler/fryer chicken (3-1/2 to 4 pounds)
- 3 bacon strips
- 1 cup beef broth
- 1/4 cup cold water
- 1 tablespoon all-purpose flour
Instructions
- 1. Combine thyme or rosemary, salt, pepper and paprika; rub on outside of chicken and in cavity. Place on a rack in a shallow roasting pan. Arrange bacon strips over breast portion of chicken. Bake, uncovered, at 450° for 15 minutes. Add broth to pan; baste chicken with broth. Reduce heat to 350°. Bake, basting several times, until juices run clear, 1-1/4 hours. Remove chicken and keep warm. Place pan juices in saucepan; skim off excess fat. Combine water and flour; stir into juices. Bring to a boil, stirring constantly; cook and stir until thickened, 1 minute. If desired, crumble bacon into gravy. Serve gravy with chicken.
Nutrition Facts
4 ounces cooked chicken with 1/4 cup gravy: 360 calories, 23g fat (7g saturated fat), 110mg cholesterol, 701mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 34g protein.
