Delicious Lemony Roasted Chicken

2 roasting chickens
1 of each color bell pepper (red, orange, yellow, green), cut in wedges
2 large onions, cut into wedges
4 celery ribs, cut into pieces
1 (8-oz.) sliced mushrooms
12 whole garlic pieces
2 lemons cut into wedges
1 lemon, sliced
½ orange or lemon (to stuff into chicken)
2 fresh sprigs rosemary
2 sprigs fresh sage
1 lb. hickory smoked bacon
½ stick butter, melted
Paprika
½ c. white wine
½ c. chicken broth
Salt, red/black pepper

1. Wash fryers, pat dry and season inside and outside, liberally. Be sure to remove any giblets inside chicken.
2. Take ½ of orange or lemon and place 1 of each herb next to orange and wrap one piece of bacon around it. Stuff into cavity of chicken.
3. Place the cut bell peppers, onions, celery, mushrooms and garlic in bottom of roasting pan.
4. Place the seasoned chickens on top of veggies.
5. Baste with melted butter all over the chickens.
6. Take 2 pieces of bacon and make an “X” on top of each chicken.
7. Place the lemon slices on top.
8. Place the lemon wedges around the chicken in roasting pan.
9. If you have any scrapes of bacon, chop them and place in pan.
10. Pour in wine and broth.
11. Sprinkle with paprika.
12. Bake at 425 for 1 ½ hours. Reduce heat to 325 and cook for another 30-45 minutes or until really golden. *****After an hour of cooking, remove the “X” bacon pieces off and place on plate and set aside. At the end of cooking, crumble the bacon and sprinkle all over the dish.
13. Remove chicken and let set for 15 minutes. Carve chicken and place back into roasting pan with the veggies.