HERBED BACON ROASTED CHICKEN & POTATOES ft JASON GEORGE

Joel makes this flavorful and satisfying all in one dish for the Bearded One, Jason George.

1 whole chicken, cleaned, cut in parts, rinsed

Salt and black pepper

1 tbsp all purpose seasoning

Few dashes pepper sauce

Juice of 1 lime

4 – 5 slices bacon, cut in large pieces

For the herb oil;

1 bunch parsley

3 fresh sprigs rosemary

4 – 5 blades shadon beni

3 cloves garlic

3 – 4 large potatoes, peeled and cut in chunks (place in water while prepping other ingredients)

2 large sweet peppers, seeded and cut large chunks

1 large onion, peeled, cut in chunks

½ tsp red pepper flakes

Season the chicken with salt, black pepper, all purpose seasoning, lime juice and pepper sauce. Let marinate for at least 1 hour or up to overnight.
Fry the bacon until crisp over medium high heat, reserving the rendered bacon fat. Set aside.
Preheat the oven to 375 degrees F. Lightly spray a large baking dish with cooking spray.
Make the herb oil. Place the fresh herbs, garlic, a little salt and black pepper and olive oil in a food processor or mini chopper. Pulse until the herbs are finely chopped and well blended.
Add half of the oil mixture to the chicken, rubbing the herb mix all over the chicken pieces.
Place the potatoes in a bowl and pat dry with a paper towel. Add the onions and peppers. Sprinkle with just a little salt and black pepper. Add the remaining herb oil to the vegetables and mix well, ensuring they are also well coated.
Spread the vegetables in an even layer in the baking dish. Lay the chicken pieces over the vegetables. Add the bacon pieces to the chicken and veggies. Drizzle the bacon fat all over the chicken and vegetables. Cover with foil.
Place the chicken in the preheated oven. Bake for approximately 20 minutes. Remove the foil and let the chicken continue to cook for another 25 – 30 minutes. Remove when chicken is cooked through and golden brown. Serve and enjoy.