Bacon Herb Roasted Chicken
125 mins (prep 20, cooking 105)
10 ingredients
4 servings
When I roast a chicken, I like to cut the backbone out and sometimes the breastbone, so that it cooks faster. Potatoes and carrots are roasted along side the chicken, then spinach and beans are stirred into the juices to make a tasty wilted spinach salad to accompany the roast.

Categories:  chicken , poultry , main-dish , meat , whole-chicken , <-4-hours , one-dish-meal , time-to-make ,
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Serving Size (573.38 g)
Servings 4
Amount per Serving
Calories 735.97 Calories from Fat 331.56
% Daily Value *
Total Fat 36.84g 226.73%
Saturated Fat 10.47g 209.34%
Trans Fat 0.29g %
Cholesterol 390.1mg 520.13%
Sodium 278.96mg 46.49%
Total Carbohydrate 19.99g 26.66%
Dietary Fiber 2.49 g 39.92%
Sugars 0.88 g %
Protein 81.4g 651.19%
Vitamin A 2.27IU% Vitamin C 22.34mg%
Calcium 40.82mg% Iron 4.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
slices bacon, fresh thyme, fresh rosemary, freshly ground black pepper, baby carrots, baby spinach, cannellini beans