Lemon-Bacon Roasted Chicken and Potatoes
- 1 4 to 5 lbs whole chicken, giblets removed
- 2 teaspoons kosher salt
- 3/4 teaspoon ground black pepper
- 4 sage leaves
- 3 rosemary sprigs
- 3 garlic cloves, halved
- 3 lemons, cut into quarters
- 6 to 8 bacon slices, or more to completely cover the chicken
- 1 lb small round potatoes
- 1 yellow onion, cut into eighths
- 2 teaspoons extra-virgin olive oil
- Heat the oven to 425 degrees.
- Prep the chicken by pouring 1/2 teaspoon of salt and 1/4 teaspoon of pepper inside the cavity. Fill the chicken cavity with as many garlic cloves, rosemary and lemons as will fit. Once prepped, truss (or tie) the legs together and place the chicken into a 9×12 baking dish.
- Using 1 1/2 teaspoon of salt and 1/2 teaspoon of pepper, season the chicken (under the skin and on top of the skin). Lay the bacon slices over the chicken, making sure to cover as much of the chicken as possible. Evenly distribute the potatoes and onions, sage, rosemary and garlic around the chicken. Top the potatoes and onions with 2 teaspoons of olive oil. Cover the baking dish with foil.
- Place the chicken into the oven and roast for 1 hour and 30 minutes to 1 hour and 45 minutes, or until the chicken is cooked to an internal temperature of 165 degrees. Remove the foil and bacon from the chicken after 30 to 40 minutes of roasting.
- Remove the baking dish from the oven, cover and let rest for 10 minutes. Place the chicken and potatoes onto a serving platter and pour the pan juices over the potatoes and chicken. Serve immediately.