Chelsea's Bacon Roast Chicken

Recipe View 5 mins Preheat oven to 425 degrees F (220 degrees C). (5 minutes)

Recipe View 0 mins In a bowl, combine thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper. Divide the mixture in half. To one half, add the minced garlic and softened butter, mixing well to form a paste.

Recipe View 0 mins Carefully loosen the chicken skin over the breast, back, and thighs. Generously rub the garlic-butter-spice paste underneath the loosened skin. Rub the dry spice mixture all over the outside of the chicken and sprinkle some inside the cavity. Place the crushed garlic cloves into the cavity.

Recipe View 0 mins Place the chicken on a roasting rack set inside a roasting pan. Arrange the bacon strips over the chicken in a basket-weave pattern for maximum coverage and crispy deliciousness.

Recipe View 30 mins Bake in the preheated oven for 15 minutes. Lower the oven temperature to 400 degrees F (205 degrees C) and cook for another 15 minutes. (30 minutes)

Recipe View 30 mins Reduce oven heat to 375 degrees F (190 degrees C) and continue roasting until the chicken is cooked through and the juices run clear when pierced with a fork, approximately 30 minutes. If the bacon begins to brown too quickly, tent the chicken loosely with aluminum foil.

Recipe View 0 mins Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to ensure the internal temperature reaches at least 165 degrees F (75 degrees C).

Recipe View 10 mins Remove the chicken from the oven and let it rest in a warm place for 10 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird. (10 minutes)