Bacon-Wrapped Chicken with Herbed Mushrooms

Bacon-Wrapped Roast Chicken with Herbed Mushrooms

Let's talk about the unsung hero of weeknight dinners: the whole roasted chicken. It's like the Swiss Army knife of the culinary world – versatile, reliable, and always impressive. But today, we're taking it up a notch with a bacon wrap that'll make your taste buds do a happy dance.

Now, don't let cooking a whole bird intimidate you. It's all about the prep work. We're talking a flavor explosion with salt, freshly ground black pepper, and a secret weapon – our s.a.l.t. sisters Garlicky Wild Mushroom Rub. This pre-measured rub is loaded with porcini mushroom powder, garlic, lemon peel, rosemary, basil, thyme for a deep and so savory flavor profile. Stuff that bird with lemon, onion, and garlic for an aromatic punch from the inside out.

Here's a pro tip: pat that chicken dry before seasoning. It's the key to crispy skin, trust me. And speaking of crispy, let's talk about bacon. Wrapping the chicken in bacon not only adds flavor but also bastes the bird as it cooks. It's like having a tiny chef constantly basting for you – ooh la la.

Don't forget your cleaned and prepped button mushrooms! They'll soak up all those delicious juices, becoming little flavor bombs. So grab your roasting pan, crank up that oven, and get ready for a meal that'll have everyone asking for seconds. Let this recipe help you get over the fear of cooking whole birds, and open up your culinary repertoire with this impressive weeknight heavy hitter!

Servings: 6–8

Ingredients:

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

Directions:

1. Heat the oven to 400°F (200°C).
2. Pat the chicken dry with paper towels. Season the cavity with s.a.l.t. sisters Pink Himalayan Mineral Salt, fine and pepper.
3. In a large bowl, combine the quartered onion, quartered lemon, smashed garlic cloves, half of the chopped thyme leaves, 2 tablespoons of extra virgin olive oil, and 2 teaspoons of s.a.l.t. sisters Garlicky Wild Mushroom Rub & Seasoning. Mix well. Stuff the chicken cavity with this mixture.
4. Layer the strips of bacon over the chicken breast until covered.
5. Sprinkle the remaining chopped thyme and Garlicky Wild Mushroom Rub & Seasoning over the chicken. Drizzle with 2 teaspoons of olive oil. Place the chicken breast side up in a roasting pan.
6. Roast the chicken in the preheated oven for 1½ hours.
7. After 45 minutes of roasting, arrange the whole white button mushrooms around the chicken in the roasting pan. Baste the chicken and mushrooms with the pan juices every 20 minutes.
8. The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (75°C), and the legs wiggle easily in their sockets.
9. Remove the chicken from the pan, cover loosely with foil, and let it rest for 15 minutes. Serve the roast chicken with the roasted mushrooms and pan juices.

Enjoy your Bacon-Wrapped Roast Chicken with Herbed Mushrooms!