Bacon Herb Roasted Chicken

• 4 slices bacon
• 1 tablespoon fresh thyme
• 1 12 teaspoons fresh rosemary
• 4 lbs whole chickens
• kosher salt & freshly ground black pepper
• 1 lb baby carrots, with tops (trimmed)
• 1 lb fingerling potato
• 3 -4 cups Baby Spinach
• 1 (15 ounce) can cannellini beans, drained and rinsed

1. Fry the bacon until crisp, then drain on paper toweling; chop half the bacon and combine with chopped thyme and chopped rosemary, reserving the other half of bacon.
2. Preheat oven to 350 degrees F; thoroughly rinse off the chicken inside and out.
3. Place chicken on a cutting board and use kitchen shears to remove the backbone; turn chicken breast up and gently press to flatten somewhat.
4. Gently ease the skin from the breast and season inside the pocket with salt pepper and 1/4 of the bacon herb seasoning and smooth skin back over the breast; season the entire outside with more salt, pepper, and 1/4 of the seasoning.
5. Roast the chicken, on a rack, breast side up, placed over a baking dish for 45 minutes.
6. Remove the rack and place the partially cooked chicken into the baking dish; surround with the carrots and potatoes.
7. Roast until the chicken is done, internal temperature of 165 degrees F, and the vegetables are tender, about an hour; sprinkle with the remainder of the bacon herb seasoning and tent with foil about 10 minutes.
8. Push the vegetables and chicken to one side in the pan; place beans and spinach into the other side of the pan and toss gently with chicken juices.
9. Sprinkle spinach with reserved bacon, broken into pieces.
10. Cut chicken into 4 pieces and serve with roasted vegetables and warm spinach salad.

bacon, thyme, rosemary, chickens, kosher salt, baby carrots, potato, cannellini beans

Taken from www.food.com/recipe/bacon-herb-roasted-chicken-447458 (may not work)