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Bacon-wrapped roast chicken with lemons and potatoes recipe

23 ratings

Rustle up a delicious dinner that the whole family will love. Classic roast chicken topped with crispy bacon and cooked with potatoes, carrots, lemons and garlic. This simple Sunday dinner involves minimal effort for maximum flavour. See method

Serves 4
10 mins to prepare and 1 hr 20 mins to cook
558 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

1 large Willow Farms chicken
6-8 rashers back bacon
2 lemons
2 onions, quartered
4 large carrots, quartered
500g baby potatoes
8 garlic cloves
1 tsp dried mixed herbs

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2345kj
558kcal 28%
Fat
15g 21%
Saturates
5g 24%
Sugars
16g 18%
Salt
1.7g 28%

of the reference intake
Carbohydrate 36.6g Protein 65g Fibre 9.9g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the chicken in a roasting tin and arrange the bacon rashers over the breast, overlapping them slightly.
Cut 1 lemon in half and put half in the breast cavity. Roughly chop the remaining 1½ lemons. Arrange the lemons, onions, carrots, potatoes and garlic in the roasting tin around the chicken. Add 4 tbsp cold water. Scatter over the herbs and a little seasoning. Roast for 30 mins, then cover the breast with kitchen foil to prevent it drying out. Roast for a further 50-60 mins, until the chicken is cooked through and the juices run clear when the thickest part of the thigh is pierced with a skewer.
Remove the chicken from the tin and transfer to a serving plate, pouring all the juices from the cavity back into the pan. Loosely cover with kitchen foil and leave to rest for 15 mins. Serve the chicken with the vegetables and the pan juices.

See more Roast recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.