The Bacon Chicken

Photo: PaleoParents

A whole roasting chicken wrapped in bacon and roasted over a bed of cabbage. The bacon crisps up like a second skin! Not to be missed.

Yield: 6 servings
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  • 1 whole(s) Chicken
  • 10 strip(s) Bacon halved
  • 1 whole(s) Lemon halved
  • 1 whole(s) onion quartered
  • 1 sprig(s) rosemary
  • 6 clove(s) garlic halved
  • 1 tablespoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1/2 head(s) cabbage sliced


  1. Halve the lemon and garlic cloves, quarter the onion (don’t worry about peeling)
  2. Pat the outside of the chicken dry with a towel
  3. Sprinkle salt and pepper inside the chicken cavity and over the skin
  4. Stuff cavity with the lemon, onion, garlic and rosemary
  5. Place bacon slices over entire exposed surface of chicken, wrapping evenly in a single layer – ensuring no chicken skin is left exposed (Kids LOVE doing this!) – if your bacon doesn’t stick then pat dry again and start over
  6. Spread sliced cabbage around bottom of a baking dish (no fat, no seasoning – trust us), set chicken on top of cabbage (a dutch oven or 12-14? diameter cast iron pan works well)
  7. Roast uncovered at 400 degrees for 90 minutes or until chicken is cooked through, shake pan to stir cabbage every 20 minutes to prevent burning
November 2011

This recipe is a personal recipe added by PaleoParents and has not been tested or endorsed by MyRecipes.

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