Bacon Wrapped Whole Chicken

The best bacon wrapped whole chicken in oven is here! We stuffed the cavity with garlic, lemon or vegetables and then wrap with bacon strips for WOW. This baked whole chicken at 350 is going to totally blow you away!

Smoked Bacon Wrapped Whole Chicken

Now let’s talk about the star of the show to begin with shall we? If you are in the states you are probably just thinking of traditional strips packaged, thin or thick. There are other choices though. Whichever you choose it needs to be defrosted or fresh, frozen bacon won’t do. More fat is better too for flavor!!

What kind of bacon can you wrap chicken with?

1. Also known as streaky, American bacon is perhaps the most commonly consumed type. It is made from pork belly and is known for its high fat content and streaks of meat.
2. Canadian bacon, also called back bacon, is a leaner and thicker type of bacon. I wouldn’t use this since there isn’t a lot of fat.
3. British bacon is closer to what is known as rashers in the United Kingdom. It consists of back bacon, but it includes both the loin and the belly. We used this so it would wrap around nicely.
4. Pancetta is an Italian bacon made from pork belly seasoned with various spices, such as salt, pepper, and sometimes garlic or other herbs.
5. Slab bacon is a thick cut, unsliced typically sold in a rectangular slab form. It is usually taken from the pork belly and has a higher fat to meat ratio compared to other types of bacon.
6. Turkey bacon is a leaner alternative to traditional pork bacon. It is made from finely ground turkey meat and typically contains seasonings and flavors to mimic the taste of pork bacon. I wouldn’t choose this this time.
7. Guanciale is an Italian bacon made from pork jowl or cheeks. It is cured and seasoned with spices like black pepper, garlic, and sometimes chili flakes.

These are just a few examples of the many types available. Each has its own unique flavor profile and applications, making it a versatile ingredient that can add a savory touch to any dish. I prefer thin to smaller pieces like our Bacon Wrapped Chicken Thighs while thicker works better for longer cook times.

The inside ingredients for your stuffed whole chicken are really up to you. First if there is a bag of gizzards and things you will want to pull that out to make room for the other goodies. We have made this a variety of ways but since we want the pork to crisp on the outside you’ll need to bake it in the oven this go around. A few filling ideas are;

What can you stuff chicken with?

1. Place quartered onions and whole garlic cloves inside the chicken. As the chicken roasts, the onions and garlic release their flavors, infusing the meat with a savory and slightly sweet taste.
2. Stuff the chicken with sliced apples, fresh sage leaves, and a sprinkle of cinnamon. This combination adds a hint of sweetness and earthiness to the chicken, complementing its natural flavors.
3. Prepare a classic Pepperidge Farm sausage stuffing by combining cubed bread, sautéed onions, celery, herbs like thyme and sage, and chicken broth. Gently pack the cavity with the stuffing mixture and roast the chicken. This option adds a savory and comforting element to the dish.
4. Place slices of oranges, grapefruits, or a combination of citrus fruits along with thinly sliced fennel bulbs inside the cavity. The citrus adds a bright and tangy flavor, while the fennel brings a hint of licorice like sweetness.
5. Vegetables that are firmer in nature like peeled carrots, celery and of course a clove of garlic once again work well. You can use them as a side dish when done too.

You can season the outside like you see here underneath the strips or leave as is as those pieces will add a lot as they are. Another option is to lay them on and sprinkle a bit of brown sugar to the top so it caramelizes as it bakes when you take off the foil.

Whole Stuffed Chicken in Oven

I am a stickler for the poultry I buy and eat. There are few things I buy organic and free range and this is one of them. I feel like the “others” meat texture isn’t as tender and many times a bit tough. It is well worth the extra few dollars and just my opinion but worth noting. 4 pounds is just about perfect for fitting into a 9×13 pan.

Ingredients

• 4 lb whole chicken fresh or defrosted
• Salt is the basic seasoning
• 2 tbsp olive oil
• 1/2 tsp paprika
• Granulated garlic and onion powder
• 8-10 strips bacon enough to cover the whole bird
• Whole head of garlic
• 1 fresh lemon

Now one night if you wanted a smaller meal you could try our bacon wrapped chicken breast in air fryer instead.

You are going to cook this low and slow at the beginning when it is covered which will get your meat super fall apart moist. Then increasing the heat later on will get the texture on the outsides just right because crispy chicken skin is the bomb. The bacon needs to crisp up too for this one.

How to Cook Bacon Wrapped Whole Chicken in Oven at 350

• Preheat the oven to 350 degrees F.
• Rinse and pat dry the chicken, then brush all over with olive oil.
• You can immediately put it in a baking dish. Season with salt and pepper and/or all the spices listed.
• Rub all over the chicken on all sides and inside.
• Cut the head of garlic in half, wash the lemon and cut into 4-6 parts.
• Put the garlic and lemon inside the chicken.
• Tie off the chicken legs with a cooking string. Wrap chicken breast and legs in several slices of bacon, secure with wooden skewers if necessary.
• Set inside roasting pan with chicken breast side facing up.
• Cover the chicken baking dish with foil and bake for 60 minutes.
• Remove the foil at this time and return the chicken to the oven.
• Set the temperature to 400 F
• Bake stuffed chicken wrapped in bacon for another 20 minutes.

How do you know when whole roasted chicken is done?

Cooked chicken in thickest part of thigh’s internal temperature should register 165 degrees. You will notice juices run clear once it is done.

Then you always want the bird to rest in the pan, covered for 10 – 15 minutes before removing the chicken to transfer to a serving dish to slice to keep it juicy. Yes this takes longer than just bacon wrapped stuffed chicken breasts, those are closer to 30 minutes but still quick and easy if you ask me.