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French Country Roast Chicken


  • 4 lb. whole chicken
  • 2-3 potatoes cut into 1 1/2" pieces
  • 1/2 lb. baby carrot
  • 1 large onion cut in wedges
  • 2 stalks celery cut in 1" pieces
  • 1/2 lb. mushrooms washed and cut in half
  • 2 slices bacon chopped
  • 10 cloves garlic cut in quarters
  • 1 c. dry white wine
  • 1 1/4   c. chicken stock
  • 1 Tbsp. dried thyme crushed (or 2 Tbsp. fresh)
  • 1 Tbsp. dried rosemary crushed (or 2 Tbsp. fresh)
  • salt and pepper to taste


  1. Saute the bacon until golden brown. Place the whole chicken, breast side up in a large roasting pan or baking dish. (we put ours on the grill.) Surround the chicken with the sauteed bacon. Add the mushrooms and garlic and other vegetables. Pour the wine and chicken stock over the whole thing.
  2. Sprinkle with the herbs and salt and freshly ground black pepper to taste.
  3. Bake uncovered at 375° for approximately an hour or until done. Or cook on your grill or smoker until chicken temperatures registers 160°.
  4. Serve the chicken with the vegetables and a little pan juice drizzled over the plate.