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Bacon Stuffed Roasted Chicken with Cauliflower

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Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

 
I’ve been dying to share this with you. This recipe for Bacon Stuffed Roasted Chicken with Caulflower comes from TK member Mama Schell. But I really think it came from angels. Or maybe Mama Schell is actually an angel herself. Wouldn’t surprise me. 

A roasted chicken with bacon stuffed under the skin cooking over pieces of cauliflower and fresh garlic can only be heaven-sent. You’ll never look at chicken the same way again. Or cauliflower.

You’ll never believe how simple this is, too! Let’s get started.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

You only need a few things: a whole chicken, some bacon, a head of cauliflower, and a head of garlic. Oh, and some heat-safe oil (I used grapeseed), salt, and black pepper.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Start preheating your oven while you get the chicken prepped. Once you remove the packaging and the creepy sack of organs (sorry, but it creeps me out), lift the skin and separate the skin from the breasts with your fingers. You can also use the end of a wooden spoon, but try not to rip the skin.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Now stuff two slices of bacon into each side. I folded mine in half and shoved them in there.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

I made the mistake of using thick-cut bacon, and you’ll see why it was a mistake in a minute.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Place the chicken in a roasting pan or a rimmed metal baking sheet. I used a baking sheet because I wanted more of the cauliflower to have contact with the pan. Drizzle the chicken with oil and sprinkle with a generous amount of freshly ground black pepper and salt.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says. 

While the chicken is roasting away, start prepping the cauliflower! Cut away all of the greens and the tough stem, cut it into florets and rinse them off.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Then take the head of garlic, place it root-side up and press hard on it with the palm of your hand. Lots easier than trying to pick apart those blasted cloves.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Here comes the fun part. Ok, not really. Just slightly annoying, but completely worth it in the end.

To make this go quickly, smash each clove with the side of your knife (and the palm of your hand), then the skin should fall off the clove easily. Most of the time.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Put the cloves in a bowl with the washed cauliflower and drizzle with heat-safe oil (again, I used grapeseed).

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Hello again, salt and pepper. Set the cauliflower aside for a few minutes.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

About halfway through roasting the chicken should look like this. Remember how I said I shouldn’t have used thick-cut bacon? I think that may be the reason why the chicken skin split. I wasn’t too concerned, though, because my entire house smelled like bacon and roasted chicken. That’s enough to take all your cares away. 

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Spread the cauliflower and garlic around the chicken. Like I said, I prefer using a rimmed baking sheet for this because more of the cauliflower ends up having those dark, caramelized crispy bits on it. And because I don’t own a roasting pan. (Seriously, what’s wrong with me?)

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Stir the cauliflower around a couple of times while the chicken finishes up and this is what you end up with. I can hardly stand it. I’m salivating again just thinking about it.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

THIS is why you need to make this as soon as possible. I like cauliflower, but I never knew it could taste this good. Just about any vegetable roasted in bacon and chicken drippings will be palatable to any vegetable hater, but if you happen to love vegetables to begin with, you’ll be craving this every. single. day.

 
 
 
Tasty Kitchen Blog: Bacon Stuffed Whole Roasted Chicken with Cauliflower. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Jennifer of Mama Schelle Says.

Oh ya, the chicken was excellent as well. The breast meat that the bacon oozed on had this incredibly smoky flavor. And I kind of like that the skin split because it made some of the bacon crispy!

Thank you, Jennifer, for this recipe! Check out her TK Recipe Box and her blog, Mama Schell Says for more recipes and beautiful photography.

You’ll find the complete recipe and instructions in the handy printable below!

 
 

Printable Recipe

Bacon Stuffed Whole Roasted Chicken with Cauliflower

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

Bacon Stuffed Whole Roasted Chicken with Cauliflower and garlic, or the only way to get my son and husband to eat cauliflower!

Ingredients

  • 1 whole Chicken
  • 4 slices Bacon
  • 1 head Cauliflower
  • 1 bulb Garlic (10-15 Cloves)
  • Salt and Pepper, to taste
  • 3 Tablespoons Olive Oil

Preparation Instructions

Preheat oven to 450 degrees.

Clean 1 whole roasting chicken. Gently pull skin away from the breast and insert the four slices of bacon between the skin and breast of the chicken.

Place whole chicken (breast side up) in a roasting pan. Spray with cooking spray and sprinkle with salt and pepper or any other seasonings you may like.

Bake chicken in the oven at 450 degrees for 30 minutes.

While chicken is baking, cut up cauliflower into bite-sized pieces. Peel garlic cloves, leaving them whole, and place cauliflower and peeled garlic into a bowl. Toss with olive oil and season with salt and pepper.

Add cauliflower and garlic to the roasting pan with the chicken. Reduce heat to 400 degrees and cook for 30 more minutes, or until chicken is done.

Serve and enjoy!

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

7 Comments

Comments are closed for this recipe.

Terry on 9.24.2013

Broccoli I am sure would also work, or carrots, turnips, beets…

Melissa on 6.4.2013

Can you recommend a vegetable, other than cauliflower, that this might work with? There are several in my family who don’t really like it.

Thanks!

Susanne on 6.4.2013

How big was the chicken???? I still struggle with remnants of my mother who overcooked chicken and while I don’t want to do that I wonder how big the chicken was to get it cooked in an hour when you add cauliflower and reduce the oven heat mid-way through. Thanks!
Susanne

    Avatar of Natalie | Perry's Plate

    Natalie | Perry's Plate on 6.4.2013

    That particular chicken was around 4 pounds. If the cauliflower is getting dark and the chicken still has a while, just take the cauliflower off the pan and keep it warm while the chicken finishes up. I think mine took an additional 15 minutes, but the cauliflower held up well and didn’t get too dark. Good luck!