Recipe: Roasted Chicken with Bacon + Ideas For Leftovers

I have a busy weekend ahead of me {track meets, garden projects, grocery shopping} so I went to Fred Meyer and picked up two whole fryer chickens this morning and roasted them along with a few carrots, onions and  potatoes for tonight’s dinner.  I finally used the last of our 15 lbs of frozen bacon I purchased over the summer and now I have none.  How sad.  Maybe I should buy a piglet and fatten him up. But where would I hide him? Hmmm, maybe not.

I think with the leftovers I’ll make chicken pot pies for tomorrow nights dinner and some chicken soup for Sunday linner.  I don’t know about you, but I LOVE leftovers.  They make life easy don’t they?

If you have never enjoyed roasted chicken with bacon before you should give it a try.  Not only will your house smell divine, but you’ll have plenty of leftovers.


2 fryer chickens, 4-5 lbs each
12 slices bacon
8 red potatoes
3 carrots, chopped in half
2 onions, chopped
salt & pepper to taste


Preheat the oven to 375 degrees.  Line the bottom of a roasting pan with parchment paper.  Season 2 fryers with salt and pepper and place on parchment. Add carrots, potatoes and onions to the bottom of the pan.  Cris-cross 6 pieces of bacon over the top of each chicken. Bake at 375 degrees for 75 minutes {or until chickens are cooked}. Cool slightly and serve.

Calphalon Classic Hard Anodized 16-Inch Roaster with Nonstick Rack


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  1. Sarah says

    I may get some Planters peanut butter for $0.50 but for some reason I’m not feeling it this time. Probably has something to do with the giant pile of laundry accumulated in my house that needs to be done from the raging stomach flu that went through everyone. Plus I watched a documentary yesterday about nutrition and I’m feeling guilty about processed food again. lol :)

  2. Heather says

    I am trying this recipe tonight, I see you said to cook it for 75 minutes or until done, do you have a convection oven?

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