This was the moistest chicken I have every made! It had the faint flavor of bacon the whole way through. Since it was a special occasion I went the extra mile and even made gravy. I'm in love with chicken/bacon gravy. Amazing! My family's arteries are happily clogged tonight.
2 tbsp butter
1 (4 lb) whole chicken
Salt and pepper to taste
1 tsp dried thyme
2 carrots, cut in chunks
Paprika to taste
8 slices bacon
Preheat the oven to 450 ⁰F.
Rub butter over the entire chicken. Season with salt, pepper and thyme. Place the carrots inside the cavity, and tie the legs together. Place the chicken breast side up in a roasting pan. Lay bacon strips across the top of the chicken, and secure with toothpicks. Sprinkle with paprika. Pour the beef broth into the roasting pan - do not pour over the bacon.
Roast for 15 minutes in the preheated oven, and then reduce the heat to 350 ⁰F. Baste with some of the broth. Continue to roast for 1 hour and 15 minutes or until the internal temperature is 180 ⁰F when taken in the thickest part of the thigh. Baste every 15 minutes with the broth.
Remove the bacon and discard toothpicks. Roast the chicken for 15 more minutes to brown the skin. Transfer to a serving platter, and remove the ties. You may eat the bacon, but it is best to discard the carrots.