BREADS & MEATS: EASTER SPRING CHICKEN

A succulent variation on an old favorite that's both easy and economical.

1 x 3lb (1.36kg) roasting chicken
3oz butter
1/4 tsp. garlic granules
4 rashers rindless streaky bacon
one and a half tsp. Italian seasoning

Preheat oven to 375F, Gas Mark 5, 190C.
Blend together the seasoning, garlic granules and softened butter.
Carefully lift the skin on the chicken breast with a sharp knife and spread half the butter mixture
underneath.
Prick the thighs and breast flesh with a fork and rub in a little of the butter mixture and place the remaining mixture inside the bird.
Place the chicken in a roasting tin and cover the breast with bacon rashers.
Cover with foil and cook for one and a half to two hours, or until tender, basting frequently.
15 minutes before the end of cooking time remove the foil and brown the bacon.