The first of this week's recipes from Nigella Express is for a bacon-infused roast chicken. Roast chicken is always pretty easy to make, and this one is no different, except that the little bit of extra work it requires--frying up some bacon--pays off in a big way. The bacon and brandy glaze help bronze the bird and add beautiful flavor without becoming a distraction.

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Cook the Book: Brandied-Bacony Roast Chicken

About This Recipe



  • 1 chicken (about 2 1/2 to 3 pounds)
  • 2 strips bacon
  • 1/4 cup brandy


  1. 1

    Heat the oven to 425°F. Meanwhile, in a small skillet over medium heat, cook the bacon until it's crisp and the pan is full of rendered bacon fat.

  2. 2

    Remove pan from heat, and place the bacon right into the bird's cavity. Place chicken in a roasting pan, breast side up.

  3. 3

    Pour brandy into still-hot skillet with the bacon fat; let bubble for a minute, then pour mixture over chicken.

  4. 4

    Roast 45 minutes, making sure the juices run clear between leg and body. Let rest 10 minutes before carving.


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