Valentine’s Roasted Chicken

Feb 13, 2011 by

Valentines Day is one of the occasions in the year that brings a real smile to my face. I would like to say that it is because it unleashes my inner romantic, spending weeks in preparation with new lipsticks and shoes. But, as I said, “I would like to say…”

The smile on my face comes from the frenzied atmosphere created by St. Valentines all over the world. Store windows dedicate themselves to the ‘message of love’, television will not let you forget and yes, they are talking to you. Who do you become on this fine day because ‘being yourself’ is clearly not an option! Do you pull out the stops? Do you believe that an occasion is not required to celebrate love? Do you turn to hibernation until this day is well and truly over?

However you choose to spend the day, it couldn’t be clearer that this day has commanded a reaction from you and that alone is worth a celebration! Whether you are commemorating a relationship or a break up (the latest trend), what better way to do it than with food and a bottle of bubbly?

Now that we have established that we are all deserving of this special day, let’s keep it uncomplicated. There is something to be said for delicious and simple, leaving you with enough time to look delicious and not so simple. It is for occasions like this that I turn to my trusted – with very little room for failure – ‘bacon cloaked roasted chicken’. Just like any relationship, this dish shows both it’s sweet and not so sweeter side with the combination of the apple and shallot stuffing with the saltiness of the bacon.



Cornish Hen – 2 ½ lbs (I love the D’Artangnan brand)
2 cloves garlic sliced in halves
6 rashers of bacon (Schaller and Weber or Appelate do great bacon)
3 sprigs of thyme
4 oz. butter
Kosher salt
Fresh cracked pepper


Table spoon of olive oil
2 chopped rashers of bacon
1 chunkily chopped gala apple
3 chunkily chopped shallots
8 chopped chestnuts (Most grocery stores sell them in packets or glass jars, i.e. Food Emporium, Gracie’s Market Square)
3 smashed garlic cloves
2 sprigs of thyme
1½ slices chopped bread
Salt and pepper


Preheat the oven to 425 degrees


1. Heat the pan, add a tablespoon of olive and sauté the bacon
2. Add the remaining stuffing ingredient and cook for 7 minutes
3. Season with salt and pepper


1. Remove the packet of giblets inside the cavity and fill with stuffing
2. Seal the cavity with a skewer or tie legs together
3. Mix thyme and butter in a bowl and smear under and on top of the chicken’s skin
4. Make 4 slits in the bird and stuff sliced garlic
5. Sprinkle with kosher salt and pepper
6. Wrap the chicken with bacon
7. Cook covered for 20 minutes and then remove the bacon and cook uncovered for approx 25 minutes allowing chicken to brown and crisp. If the chicken does not get very golden, broil for about 5 minutes
8. Check that the chicken is fully cooked by inserting a knife or skewer between the leg and body, if the juices are clear, the chicken is ready
9. When serving, place back bacon

Serving Suggestions

Serve with any roasted vegetable, such as, potatoes, butternut squash, Brussels sprouts

Pearls of Wisdom

Make sure the chicken has nicely browned all over, this makes the skin a little crispy and brings out a fuller aroma

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1 Comment

  1. Anonymous

    I am a big fan of quick and easy recipes that don't compromise on the taste. And this was one of them. Loved it.



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