thyme roasted chicken with apples and bacon

sorry there's no tuesdays with dorie here today (but please check out everyone else on the blogroll for a very awesome kugelhof as chosen by yolanda from the all-purpose girl!)

but i don't want to leave you empty-handed, so let's revisit a week ago tonight, election night. what a strange ride this has been, when the only reasonable discussion of policy and politics i could have was with my republican cousin-in-law because everyone else in my immediate circle was an obamaholic who couldn't see beyond their own assumptions and stereotypes. i'm a 110% dyed in the wool liberal - love me or leave me - but go ahead and challenge me! i love to refine my arguments with debate and deconstruction until alas, you just have to concede that i was right all along ;-)



we had some people over for election night and wanted to serve a family style meal that was easy but comfy. we settled on roasted chicken, butternut squash risotto (that was awesome), and arugula salad (thanks J!)

so here's to change, here's to hope, and here's to turning that map a little more darn blue.

thyme roasted chicken with apples and bacon: serves 6

large whole chicken (ours was 5 lb)
1 bunch thyme
2-3 apples
4 garlic cloves
3 slices turkey bacon, cooked
1 quart chicken broth
1 cup dry white wine
olive oil
salt + pepper
lemon juice

1. preheat oven to 425F. rinse chicken inside and out; discard gizzard and neck.

2. dice apples and mix with lemon juice. slice garlic cloves and dice turkey bacon. toss all in bowl with a little olive oil, a couple thyme sprigs, and salt and pepper.



3. place remaining bunch thyme sprigs in roasting pan. stuff chicken with apple/garlic/bacon mix. rub with olive oil and season with salt and pepper (and other seasonings as desired). place on top of thyme sprigs.



4. roast in oven for 20 minutes. turn down to 325F and pour some of the chicken broth and all the white wine over chicken. continue to pour a little fresh broth on chicken every 20 minutes until roasted to an internal temp of 165F.

5. take out and let rest for half hour. carve and set on oven-proof platter with stuffing, pouring juices over the chicken/stuffing. put the platter back in the oven and bring back up to internal temp. serve sizzling and enjoy!