Bacon N Herb Roasted Chicken

(Courtesy of First for Women)

Ingredients:
5 cloves garlic, peeled
1/3 c. vegetable oil
4 sliced turkey bacon, minced
2 Tbsp. minced shallots
3 tsp. chopped fresh thyme and/or rosemary, divided
1 whole roasting chicken
1 lemon, cut into wedges
1 1/4 c. chicken broth, divided
2 tsp. balsamic vinegar

Directions:
Heat oven to 450 degrees.  In a saucepan over low heat, cook garlic in oil for 10 minutes or until soft.  Remove garlic; mash.  Discard all but 2 Tbsp. oil.  In skillet over medium-high heat, cook bacon, shallots and 2 tsp. herbs in 1 Tbsp. oil for 4 minutes.  Let cool, then spread under the skin of the chicken.

In bowl, mix remaining herbs and reserved oil; brush over chicken.  Place chicken on rack set in roasting pan.  Place lemons in cavity.  Add 1/2 c. broth to pan.  Place chicken in oven.  Reduce temperature to 350 degrees.  Roast 1 hour and 45 minutes, or until thermometer inserted in thigh, not touching bone, reads 175 degrees, basting with broth often.  Transfer chicken to platter.

Pour pan drippings into glass measure.  Skim and discard fat.  Place pan on 2 burners over medium heat; add remaining broth and drippings.  Cook 2 minutes, stirring.  Add vinegar and garlic; serve with chicken.

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