3 roaster chickens (3-4lbs each)
16oz. black label grade sliced bacon
3 Tbsp unsalted butter, softened
1 tsp herbs de Provence
1/2 tsp garlic salt
salt and pepper to taste
Directions:
-Preheat oven to 475 degrees.
-Rinse chickens, pat dry, and lift skin off of breast and legs to form a pocket under skin.
-Salt and pepper liberally and place breast side up into large roasting pan with roaster rack.
-In small bowl, combine butter, herbs de Provence, garlic salt, and pepper to liking.
-Take 1/3 of butter mixer and spread evenly underneath skin of one chicken.
-Repeat with remaining chickens.
-Lightly salt and pepper tops of chicken breast and place 2 slices of bacon, in 'X' pattern across the top of each.
-Spiral remaining slices of bacon and place alongside of chicken on roasting rack.
-Insert thermometer into thickest part of the thickest chicken breast without touching the bone, and place into oven to cook.
-Cook until internal temperature of breast reached 170 degrees, about 1 1/4 - 1 1/2 hours. (if the bacon starts browning too quickly, cover with foil)
-Remove from oven and let rest for 5-10 minutes, covered.
-Line serving dish with spiraled bacon slices (to be served alongside chicken pieces on individual plates).
-Remove chickens from roasting pan and quarter (cutting down alongside backbones and then separating the breast and the leg).
-Place chicken quarters onto large serving platter and top with bacon 'X's, serving immediately.
Serves 12 to 16.
