I like to wrap my roast chicken or turkey with bacon during the roasting time. The bacon, especially the streaky bacon will impart a really nice flavour to the roasted meat and also give it a moist finish. When the bacon is crispy and brown, I will take it out of the oven and let the chicken to continue roasting until the skin is crispy.
I cover the chicken with dijon mustard, salt and pepper. Cover the chicken pieces with bacon. Pour red wine into the roasting pan. I only use about a cup of red wine as the Merlot is rather expensive so I cannot be wasting the wine that way. If I have a cheaper bottle of wine, I will probably use more.
Roast the chicken for about an hour or more.
I get a dish of really tasty roast chicken. More on the recipe on my Best Recipe food blog. This will make a nice simple meal for Easter dinner. No fuss at all as the chicken has been cut into serving sizes. Nothing grand but tasty as it is. The original recipe uses rabbits.