Bacon-Wrapped Roast Chicken with Herbed Mushrooms
Serves 6-8

s.a.l.t. sisters Pink Himalayan Mineral Salt, fine
Black pepper, freshly ground
1 small red onion, quartered
1 small lemon, quartered
1 heaping TBS s.a.l.t. sisters Garlicky Wild Mushroom Rub & Seasoning, divided
6 garlic cloves, smashed
1 bunch fresh thyme, roughly chopped
2 TBS EVOO, plus 2 tsp for drizzling
½ lb sliced bacon, cut in half crosswise
3 lb whole white button mushrooms, cleaned


Heat the oven to 400°. Pat the chicken dry with paper towels. Season the cavity with salt and pepper. In a large bowl, combine the onion, lemon, garlic, half the thyme, 2 TBS EVOO and 2 tsp Garlicky Wild Mushroom Rub, mixing it well. Stuff the bird with the mixture. Place the chicken breast side up in a roasting pan and layer the strips of bacon over the breast until covered. Sprinkle remaining thyme and Garlicky Wild Mushroom Rub over the bird and drizzle with 2 tsp olive oil. Roast the chicken for 1½ hours. Arrange the mushrooms around the chicken 45 minutes into the roasting and baste with the pan juices every 20 minutes. The chicken is done when an instant-read thermometer registers 165°F when inserted into the thickest part of the thigh. The legs should wiggle easily in their sockets. Remove the chicken from the pan, cover with foil, and let stand for 15 minutes to rest. Serve chicken with the roasted mushrooms and pan juices.