:::waiving::: Hi Schoony :)
I made this in the last month and refell in love with it. It's an easy one "pot" meal that is oh so tasty.
Bacon "Stuffed" Roasted Chicken with Cauliflower
Ingredients
1 -5 pound whole chicken, rinsed and patted dry
4 -bacon strips
Salt & Freshly ground pepper
1 -Head cauliflower, cored and cut into bite-size florets
1 -Head of garlic, cloves peeled
1 1/2 Tablespoons extra virgin olive oil
1. Preheat the oven to 450°. Loosen the skin of the chicken breast, drumsticks & thighs with your fingers and slide the bacon in. I did 1 slice per breast and 1 slice per drumstick/thigh area. Season the outside with salt and pepper. Place the chicken, breast side up, in a roasting pan with a rack and roast for 30 minutes. After 30 minutes lower the temperature to 400º and cook for an additional 30 minutes.
2. Meanwhile, toss the cauliflower, garlic and oil together in a bowl and season with salt & pepper to taste. After the chicken has cooked for an hour, remove the chicken and rack from the roasting pan and add the vegetables to the perimeter of the pan. Return chicken (without rack) to the middle of the roasting pan (breast up) and roast until the chicken is cooked through and the cauliflower is tender, about 30 minutes. Remove from oven and tent the chicken with foil and let rest for 10 minutes before carving.