Baked Irish Roast Chicken Recipe

Baked Irish Roast Chicken

Ingredients:

1 Fresh Young Chicken (3 ½ to 4 ½ pounds)
Salt and freshly ground pepper to taste
1 medium onion, peeled and halved, divided
2 strips uncooked bacon
½ cup finely chopped carrot
3 tablespoons flour
2 cups chicken broth

Preparation:

Preheat oven to 425° F. Remove the giblets from the chicken and season with salt and pepper.

Place chicken in a shallow roasting pan with 1/2 of the onion in body cavity.

Chop remaining onion and reserve for gravy then arrange the bacon strips in a lattice fashion over the breast of the chicken. Secure the bacon with toothpicks or small metal skewers.

Roast for 30 minutes then reduce heat to 375° F. Continue to roast an additional 30 to 40 minutes until meat thermometer inserted into the thickest part of thigh is at 180° F.

Remove chicken to a platter and keep warm.

Pour the pan drippings into glass measuring cup; return 5 tablespoons of the clear liquid to a pan then discard the rest of the clear liquid from top of measuring cup, reserving the juices.

Stir chopped carrot, onion, and flour into the pan. Cook, stirring, over medium heat until mixture begins to brown.

Add chicken broth and remaining pan drippings and cook stirring for about 1 minute, until gravy thickens. Serve with chicken.