This is an unbelievably tasty and juicy chicken. Very easy to make.
Serves 4
Start to finish: 2 hours
2 heads garlic, separate cloves and peel
8 medium shallots, peeled (if really big, cut in half)
1 tbsp olive oil
kosher salt
1/4 cup white wine
5 lb whole chicken
8 oz bacon (thick cut)
ground pepper
Preheat oven to 500.
In large dutch oven or roaster that just holds the chicken, toss the garlic cloves and shallots with oil. Add wine, then sprinkle with salt and set aside.
Use paper towels to pat dry chicken, then season with salt, including inside the chicken cavity. Set chicken, breast side up on top of the garlic and shallots. Drape strips of bacon over the chicken. Put the pan in the oven for 1 to 1.5 hours or until bacon is crispy. Once bacon is crispy, remove from chicken and roast for another 10 minutes or so until the chicken is browned.
Remove chicken from pan and set on platter - season with pepper and cover with foil for 10 to 15 minutes to let settle before carving. Serve chicken with onions. The garlic can be used to spread on toast.