Bacon-Roasted Chicken

Recipe View 5 mins Preheat the oven to 450 degrees F (220 degrees C). (5 minutes)

Recipe View 10 mins Thoroughly pat the chicken dry with paper towels. Rub the softened butter all over the chicken, then season generously with thyme, salt, and freshly ground black pepper. Stuff the cavity with the chopped carrots and tie the legs together with kitchen twine. (10 minutes)

Recipe View 5 mins Place the chicken, breast-side up, in a roasting pan. Arrange the bacon strips across the top of the chicken in a lattice pattern, securing them with toothpicks if needed. Sprinkle the chicken generously with smoked paprika. Pour the beef broth into the roasting pan, being careful not to pour it directly over the bacon. (5 minutes)

Recipe View 1 hrs 30 mins Roast in the preheated oven for 15 minutes, then reduce the heat to 350 degrees F (175 degrees C). Baste the chicken with the broth in the pan. Continue to roast, basting every 15 minutes, until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers 180 degrees F (82 degrees C), about 1 hour and 15 minutes. (90 minutes)

Recipe View 15 mins Remove the bacon (optional to eat) and discard the toothpicks and twine. Return the chicken to the oven for 15 minutes to allow the skin to further brown and crisp up. (15 minutes)

Recipe View Transfer the chicken to a serving platter and let it rest for 10 minutes before carving. Discard the carrots from the cavity. Serve with pan juices.