For the chicken:
- 1 big chicken
- 10 slices of bacon
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar, lemon juice or red wine
- 1 garlic, chopped
- 1 tbsp dry thyme or 3 tbsp fresh thyme
- 1 tbsp honey
- 1 tsp or 1 tbsp crushed red peppers (1 tsp for mild, 1 tbsp for hot)
For the stuffing
- 2 Italian sausages
- 1 chopped onion
- 2 garlic cloves
- 1 cup dried figs, dried plums or raisins
- 1 cup walnuts or chestnuts
- 1 cup Asiago, Parmigiano or smoked provolone, grated
- 1 cup bread crumbs
- 1/2 cup red or white wine
- 1 tbsp butter, olive oil or pork lard
- 10 slices of bacon
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar, lemon juice or red wine
- 1 garlic, chopped
- 1 tbsp dry thyme or 3 tbsp fresh thyme
- 1 tbsp honey
- 1 tsp or 1 tbsp crushed red peppers (1 tsp for mild, 1 tbsp for hot)
For the stuffing
- 2 Italian sausages
- 1 chopped onion
- 2 garlic cloves
- 1 cup dried figs, dried plums or raisins
- 1 cup walnuts or chestnuts
- 1 cup Asiago, Parmigiano or smoked provolone, grated
- 1 cup bread crumbs
- 1/2 cup red or white wine
- 1 tbsp butter, olive oil or pork lard
For the potatoes
- 5 big yellow potatoes
- 1/4 cup olive oil
- Fresh rosemary
- Oregano (dried or fresh)
-1 cup of Kalamata olives (optional)
- Salt and pepper
For the chicken:
1. On a small bowl, mix vigorously the oil, balsamic, garlic, honey, thyme, black pepper and pepper flakes. (Do not add salt if you are marinating, adding salt will result on a dry chicken).
2. Marinate the chicken overnight. (If using lemon marinate MAX 3 hours).
For the stuffing:
1. On a big casserole,cook the sausages with onion and garlic on the butter. Let it brown.
2. When sausage is cooked combine wine and let reduce. It will tale about 10 - 15 minutes.
3. Turn off the heat and combine all other ingredients.
4. Add the stuffing inside the bird.
Roasting the chicken: (You can do it using a normal oven or a barbecue)
1. Pre heat your oven on the maximum temperature as possible.
2. Start roasting the bird uncovered at 450F (230C) for 15 min. Place bacon strips on the top of the bird.
3. Reduce temperature for 350F (180C) for another 20 min.
4. Reduce temperature for 300F (150C) for another 20 min.
5. If chicken and bacon starts to be to brown, cover with a foil.
6. You have two ways to check if the chicken is cooked. One way is to cut with a knife a piece of the breast and check inside, It needs to be white not pink. More civilized way to check is with a thermometer. Insert the thermometer inside the breast and the temperature needs to be 165F(75C) or more. This was you are 100% safe.
Roasting the potatoes:
1. Mix all ingredients and combine on a big baking dish. Possible the baking dish you will serve the chicken.
2. Bake the potatoes. Can be together with the chicken on the same oven. But not on the same pan.
3. Add drippings of the chichen everytime you turn down temperatures. This is the secret for the potatoes to taste delicious!
- 5 big yellow potatoes
- 1/4 cup olive oil
- Fresh rosemary
- Oregano (dried or fresh)
-1 cup of Kalamata olives (optional)
- Salt and pepper
For the chicken:
1. On a small bowl, mix vigorously the oil, balsamic, garlic, honey, thyme, black pepper and pepper flakes. (Do not add salt if you are marinating, adding salt will result on a dry chicken).
2. Marinate the chicken overnight. (If using lemon marinate MAX 3 hours).
For the stuffing:
1. On a big casserole,cook the sausages with onion and garlic on the butter. Let it brown.
2. When sausage is cooked combine wine and let reduce. It will tale about 10 - 15 minutes.
3. Turn off the heat and combine all other ingredients.
4. Add the stuffing inside the bird.
Roasting the chicken: (You can do it using a normal oven or a barbecue)
1. Pre heat your oven on the maximum temperature as possible.
2. Start roasting the bird uncovered at 450F (230C) for 15 min. Place bacon strips on the top of the bird.
3. Reduce temperature for 350F (180C) for another 20 min.
4. Reduce temperature for 300F (150C) for another 20 min.
5. If chicken and bacon starts to be to brown, cover with a foil.
6. You have two ways to check if the chicken is cooked. One way is to cut with a knife a piece of the breast and check inside, It needs to be white not pink. More civilized way to check is with a thermometer. Insert the thermometer inside the breast and the temperature needs to be 165F(75C) or more. This was you are 100% safe.
Roasting the potatoes:
1. Mix all ingredients and combine on a big baking dish. Possible the baking dish you will serve the chicken.
2. Bake the potatoes. Can be together with the chicken on the same oven. But not on the same pan.
3. Add drippings of the chichen everytime you turn down temperatures. This is the secret for the potatoes to taste delicious!