Bacon roasted chicken is one of my fall-back recipes for those times when I can't think of anything I want to cook. One large breast (16 ounces) will feed two but takes longer to cook so I look for smaller 8-ounce breasts. On the other hand, two large breasts will feed two and make two sandwiches for lunch the next day. Those of you who follow this site know I'm all about cooking once and eating several times - I think it makes huge sense for one or two-person households. This recipe combines the flavors of chicken, bacon, and herbs to make a satisfying meal. (Larger image.) Serves 2.
- 2 chicken breasts (8 ounces, bone-in*; skin removed and discarded)
- 4 strips bacon
- 1 teaspoon fine herbes (or herbes de Provence or Italian herb mix)
- salt to taste
- black pepper to taste
Heat oven to 375 F and line a baking sheet with foil.
Remove skin from breasts.
Sprinkle breasts with salt and pepper and herb mixture.
Lay two strips of bacon over each breast to cover and bake for 40 minutes or until internal breast temperature is 155 degrees. (If the bacon isn't quite done, broil breasts for a couple of minutes.)
Cover with foil and rest for 10 minutes.
Cut bacon into pieces.
Remove breast from bone and slice across grain.
Sprinkle with bacon pieces.
*Note: You can use a boneless breast, but a bone-in breast holds the meat up above the fat that renders from the breast and bacon so the breast is much less fatty. It also contributes to the flavor.