Bacon Wrapped Roasted Chicken – Keto and Low Carb

Bacon Wrapped Whole Chicken - Keto and Low Carb

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!  

Bacon Wrapped Whole Chicken - Keto and Low Carb

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!

Bacon Wrapped Whole Chicken - Keto and Low Carb

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.

Bacon Wrapped Whole Chicken - Keto and Low Carb

Mix the butter, rosemary, pepper and maple syrup together in a bowl.

Bacon Wrapped Whole Chicken - Keto and Low Carb

Rub under the skin on each breast.  Stuff the cavity with 1/2 onion and sprig of rosemary.

Bacon Wrapped Whole Chicken - Keto and Low Carb

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.  

Bacon Wrapped Whole Chicken - Keto and Low Carb

Flip the chicken over and secure the edges with toothpicks.  

Bacon Wrapped Whole Chicken - Keto and Low Carb

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.

Bacon Wrapped Whole Chicken - Keto and Low Carb

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.  

Bacon Wrapped Whole Chicken - Keto and Low Carb

Simmer for a few minutes, whisking to combine.  Drizzle over the chicken and enjoy!

Bacon Wrapped Whole Chicken - Keto and Low Carb

Note: This is not meant to be a thick gravy, just a thin sauce for extra flavor.  

Bacon Wrapped Whole Chicken - Keto and Low Carb

Bacon Wrapped Whole Chicken - Keto and Low Carb

Bacon Wrapped Whole Chicken - Keto and Low Carb

Bacon Wrapped Roasted Chicken - Keto and Low Carb

Makes 6 Servings 

Macros: Fat 34 grams – Protein 26 grams – Carbs (net) 0



Bacon Wrapped Roasted Chicken - Keto and Low Carb

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!  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!

Servings: 6
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
  1. Preheat oven to 375F.
  2. 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. 

  3. Then tie up the legs using pitch twine.   Pat the chicken dry and make the bacon weave, see instructions (link in recipe).  

  4. 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.
  5. 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
  1. 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!
Recipe Notes

This is not meant to be a thick gravy, just a thin sauce for extra flavor.

O Lord, you are my God; I will exalt you; I will praise your name, for you have done wonderful things, plans formed of old, faithful and sure.

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