Looking for a way to add lots of flavor to your next roasted chicken? This chicken is loaded with healthy fats with a maple butter herb rub, mascarpone cheese in the sauce and is completely wrapped in bacon!
I have a monstrous rosemary plant in my front flower bed that I’ve had for years. I chopped some of the leaves and mixed it in the rub and also stuffed a few sprigs inside the cavity for extra flavor!
As the chicken roasts, it’s slowly basted in the butter and bacon fat, giving it a ton of flavor, and making it so moist and juicy!
Ingredients
1 whole chicken (5-6 pounds)
13 slices uncured bacon, raw
1 cup chicken stock
2 teaspoons sugar free maple syrup (I use Choc-Zero Maple Pecan)
1/3 cup grass-fed butter, softened
1/4 cup mascarpone cheese
1/2 teaspoon garlic powder
2 teaspoons fresh rosemary, chopped
1/4 teaspoon ground pepper
Optional: 1/2 onion and extra sprigs of rosemary for stuffing
Preparation
Preheat oven to 375F.
Mix the butter, rosemary, pepper and maple syrup together in a bowl.
Rub under the skin on each breast. Stuff the cavity with 1/2 onion and sprig of rosemary.
Then tie up the legs using pitch twine.
Pat the chicken dry and make the bacon weave, see instructions here.
And look who right by my side the whole time saying “GIMME SOME”!!!!!
Drape the bacon weave over the top and stretch it over to the sides.
Flip the chicken over and secure the edges with toothpicks.
Place in a roasting pan and pour the chicken stock in the pan. Bake for 1 hour and 15 minutes or until it reaches an internal temperature of 165-170F, on the lower 1/3 rack of your oven.
Remove the chicken from the pan and allow to rest for 10 minutes before cutting into it.
To Make the Sauce
Pour the pan juices into a small saucepan and drain off some of the fat. Cook over medium heat and add in the mascarpone cheese, salt and pepper.
Simmer for a few minutes, whisking to combine. Drizzle over the chicken and enjoy!
Note: This is not meant to be a thick gravy, just a thin sauce for extra flavor.
Makes 6 Servings
Macros: Fat 34 grams – Protein 26 grams – Carbs (net) 0
Bacon Wrapped Roasted Chicken - Keto and Low Carb
Ingredients
- 1 whole chicken 5-6 pounds
- 13 slices uncured bacon raw
- 1 cup chicken stock
- 2 teaspoons sugar free maple syrup I use Choc-Zero Maple Pecan
- 1/3 cup grass-fed butter softened
- 1/4 cup mascarpone cheese
- 1/2 teaspoon garlic powder
- 2 teaspoons fresh rosemary chopped
- 1/4 teaspoon ground pepper
Optional: 1/2 onion and extra sprigs of rosemary for stuffing
Preparation
- Preheat oven to 375F.
- Mix the butter, rosemary, pepper and maple syrup together. Stuff the cavity with 1/2 onion and sprig of rosemary Rub under the skin on each breast.
- Then tie up the legs using pitch twine. Pat the chicken dry and make the bacon weave, see instructions (link in recipe).
- Drape the bacon weave over the top and stretch it over to the sides. Flip the chicken over and secure the edges with toothpicks. Place in a roasting pan and pour the chicken stock in the pan.
- Bake for 1 hour and 15 minutes or until it reaches an internal temperature of 165-170F. Remove the chicken from the pan and allow to rest for 10 minutes before cutting into it.
To Make the Sauce
- Pour the pan juices into a small saucepan and drain off some of the fat. Cook over medium heat and add in the mascarpone cheese, salt and pepper. Simmer for a few minutes, whisking to combine. Drizzle over the chicken and enjoy!
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