Let's start with the basics.

Whole roasted chicken with root vegetables and fresh tomato slices.

This was the first use of my newest kitchen favorite. I would never have thought of a tephlon roasting pan, which is embarrassing because of just how smart and practical it is. I used it later to make bbq ribs (without spraying it down) and the burnt sauce wiped off after a hot water bath. Incredible!

Now to the chicken. Stacey picked up a organic and possibly free range? chicken that was marked down cheap. Frugal and delicious. I threw some fresh herbs under the skin and barded the chicken with about 6 slices of the best bacon ever. The root vegetables were beets, turnips, parsnips, and baby red skin potatoes. We had been hitting up the local vegetable market after finding out that for the quality of their produce, the price wasn't unreasonable. I rolled them in olive oil and fresh garlic, and went pretty heavy handed with the salt and fresh ground pepper. The tomatoes were pretty much just an after thought, but probably the thing that put the dish right over the top.

Hardware:

Lightly greased roasting pan
Large Bowl
Digital probe Thermometer (optional, but worth it for ease of cooking)


Software:

1 whole fryer chicken
2-8 slices of bacon (based on size of bird)
TT fresh herbs and garlic
Root vegetables (I went with 3-4 per person)
Olive oil as needed
Salt and Pepper as needed
5 cloves fresh garlic
Fresh tomatoes

Method:

Preheat over to 350F
Peel and medium dice all root vegetables.
Place in bowl with olive oil, garlic, and s&p and toss. Set aside.

Fold the wings behind themselves, wing tips to shoulders. If you have butcher twine, tie together the legs.
With paring knife peel up the skin over breast but don't remove.
Insert herbs and garlic and pull skin back over.
Place in roasting pan and squeeze the chicken together. The more compact the bird, the less dry it will be later.
Surround with root vegetables and top with bacon.

Cook to 165F or the juices run clear. About and hour or so.

Enjoy!