Roasted chicken is such a cinch, and my husband loves how easy it is on his stomach, for one thing. For another, preparing it with herbs not only makes it taste great, but it also makes it SMELL incredible!    
     Recently, for Raspberry Week, I did a Rosemary Roasted Chicken with Balsamic Raspberry Sauce. This time, I decided to make a salad out of it an give it a really great dressing - with bacon! Enjoy this one!
 --- Jenny


1 whole chicken
10-12 short sprigs fresh thyme
olive oil
salt and pepper
2-3 cloves garlic
1-2 cups white wine
3-4 strips bacon, prepared and chopped
distilled vinegar
1/2 teaspoon corn starch
salad greens

     Preheat oven to 400 degrees Farenheit. Remove chicken from packaging and transfer to baking dish. Drizzle with olive oil so that chicken's surfaces are glazed with the olive oil. Scatter sprigs of thyme throughout the dish, even on the chicken. Salt and pepper the chicken. Place whole cloves of garlic in dish. 
     Bake, covered with aluminum foil. After thirty minutes, remove foil and add wine. Continue to make until internal temperature reaches about 170 degrees, or another 15-30 minutes. Allow to cool enough to slice and handle. 
     In a food processor, blend wine and juices from chicken with bacon. Taste and add vinegar to taste. If you want a thicker dressing, add a small amount of corn starch to dressing in a skillet over low heat. Serve over arugula, spinach, or other salad greens.

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