Bacon-Wrapped Potato Stuffed Grilled Chicken
2 hours 15 minutes
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About Bacon-Wrapped Potato Stuffed Grilled Chicken
This Bacon-Wrapped Potato Stuffed Grilled Chicken is a show-stopping centerpiece for any gathering! A whole chicken is generously filled with a flavorful herb and potato stuffing, then roasted to perfection alongside juicy cherry tomatoes and onions. The unique blend of Arabian and Italian flavors creates a truly unforgettable culinary experience.The secret to this recipe's crispy, juicy perfection? A layer of bacon draped over the chicken, its melting fat basting the bird for a stunning finish. A touch of butter adds richness, while a squeeze of lemon (optional) brightens the taste. Serve this impressive dish with your favorite dip or a refreshing mint chutney for brunch, lunch, or dinner.Prepare to impress your guests with this elegant and flavorful recipe – it's sure to become a new family favorite!
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Recipe Time & More
Prep45 minutes
Cook1 hour 30 minutes
Total2 hours 15 minutes
Ingredients
For the Chicken & Marinade
- 1 Chicken whole
- 1 tsp Chili Powder red
- 1 tsp Cheddar Cheese grated, optional
- 1 tbsp Pepper black, crushed
- 1 tbsp Herbs and dill, basil, dried, mixed; oregano, rosemary, thyme
- 2 tsp Salt coarse sea salt, or to taste
- 1 tbsp Olive Oil
- 1 Lemon
For the Stuffing & Vegetables
- 2 medium Potatoes cubed
- 1 handful Mint Leaves chopped, fresh
- 1 medium Onion sliced (white onion recommended)
- 6 Cherry Tomatoes halved or quartered
Other Ingredients
- 3 Bacon Strips
- 6 tbsp Butter 3 tbsp for basting, divided use; 3 tbsp for the marinade
- 2 cup Water for boiling potatoes
- Kitchen Twine for tying the chicken
Instructions
Prepare the Potatoes
- Boil 2 cups of water in a saucepan. Add the cubed potatoes and cook for 5 minutes. Drain and set aside.
Prepare the Chicken
- Preheat your oven to 375°F (190°C). Clean and wash the whole chicken thoroughly.
Marinate the Chicken
- In a bowl, combine the red chili powder, cheddar cheese (if using), crushed black pepper, mixed herbs, coarse salt, olive oil, and chopped mint. Rub this mixture all over the chicken, ensuring it's evenly coated.
Stuff the Chicken
- Prick the lemon with a fork and place it inside the chicken cavity along with some of the cooked potatoes and one strip of bacon.
Prepare for Grilling
- Tie the chicken legs together using kitchen twine to prevent the stuffing from falling out. Place the chicken on a roasting pan. Arrange the remaining potatoes, sliced onions, and cherry tomatoes around the chicken.
Grill the Chicken
- Place the remaining bacon strips on top of the stuffed chicken. Grill in the preheated oven for 15 minutes.
Baste & Continue Grilling
- Remove the chicken from the oven, brush with 3 tablespoons of butter, and return it to the oven. Grill for another 30 minutes. Turn the chicken over, brush with more butter, and grill for a further 30 minutes, or until the internal temperature reaches 165°F (74°C).
Finishing Touches
- If the chicken starts to brown too quickly, cover it loosely with aluminum foil. Once cooked, remove from the oven, brush with the remaining butter, and remove the twine. Let it rest for 10-15 minutes before carving and serving.
Recipe Notes
Expert Tips
- For extra flavor, use bone-in, skin-on chicken thighs and drumsticks instead of a whole chicken.
- To ensure even cooking, use a meat thermometer to check the internal temperature of the thickest part of the chicken.
- If you don't have cherry tomatoes, you can substitute with regular tomatoes, chopped into small pieces.
- Serve with a flavorful side dish such as roasted vegetables, rice, or a fresh salad to complete the meal.
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Recipe Nutrition
Calories: 209kcalCarbohydrates: 13gProtein: 2gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 2mgSodium: 1520mgFiber: 3gSugar: 4g
Priya Satheesh
Articles: 52
6 Comments
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This is wonderful! Can’t wait to taste it.
Such a tasty dish! Thanks for the recipe.
This looks so good! Can’t wait to cook it.
Priya I would love to try this recipe for my kids.
As they are vegetarians and I’ve never cooked non-veg in my kitchen…but now have started realizing the need to give them home made instead of always getting non-veg from outside. This looks healthy and delicious
This is fantastic! Thank you for sharing.
While I was reading your recipe I could feel the passion with which you would have made this recipe. As a true foodie, one starts appreciating good food and I loved the way you have described the whole preparation.