Rustic Roasted Chicken

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As for the chicken, any cut will do. I used the whole chicken separated into pieces here and I like skin-on for a more moist chicken, but skinless will work. This chicken smells heavenly while baking in the oven and the results are very flavourful. I guarantee once you cook it, it will become a regular in your meal rotation.


  • 4 1/2 lb chicken
  • 150–200 g smoked bacon
  • 2 medium red onions
  • 2 medium white onions
  • 2 cloves of garlic
  • 2 tbsp dried marjoram
  • Salt
  • Black pepper
  • Vegetable oil


  1. Separate chicken into portions.
  2. Rub all parts of the chicken with salt, pepper and marjoram.
  3. Peel red and white onions, cut into quarters.
  4. Cut bacon into medium pieces.
  5. Grease the baking dish (preferably ceramic, in which the dish can be served) with vegetable oil, put the chicken pieces, onion and garlic. Top with bacon.
  6. Bake in the oven preheated to 360° F (180° C) for 30 minutes. Turn all the pieces of the chicken and bake for another 40 minutes, until golden brown.