Chicken Stuffed Under the Skin

The secret to this dish is to put something flavorful under the skin then get the skin crisp. In this version I use bacon but you can use butter, sauteed mushrooms or onions or carrots or just about anything. I will admit that when I made this for the blog I ate both portions one after the other. As I write this I am stuffed but it’s a good kind of stuffed. I’ll eat light tomorrow.

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If you don’t want the extra fat in the skin just take it off after cooking. It will help to keep the meat from drying out. Cooking with the bones adds a lot of flavor.


I know this looks long and difficult but it really isn't.

For 2 people:

2  Chicken breasts, bone in and skin on. You want a lot of skin.
1 slice of bacon (of course I used my home made bacon for extra incredibleness)
Hartman House Spice Mix or your favorite spice blend or rub
Olive oil
4 lemons

Put some olive oil in a bowl and add the spice rub. Add salt if you wish but don’t use pepper until after it’s cooked.

Slice the bacon in half width wise. Trim any extra fat or bones off the chicken.

Take each chicken breast and loosen the skin at the top and the bottom so you can slide the bacon right in there. Make sure it lays flat.

Dip the skin of the chicken into the spiced olive oil or rub it on the chicken with a spoon.

Heat a heavy bottomed pan over medium heat. You want the skin to brown and sizzle but you don’t want to burn the spices.

Put the chicken skin side down in the skillet. If the sides get hot lean the chicken against them so the most skin is touching the hot surface as possible.

Wash the lemons and cut them in half. Throw them in the bowl with the spiced oil and swish them around. Put them cut side down if possible in the skillet.

Turn the oven on to 375°.

When the chicken is brown put the pan in the oven in the middle rack or higher. Roast for 10 minutes then turn the chicken skin side up. Baste with juices from the pan. If there aren’t enough then add a tablespoon of water and swirl it around.

Bake for another 5 minutes and check to see if they are done. This is where experience helps because the best way to tell is by touching the chicken. When it is raw it feels mushy and soft, when it is overdone it feels hard. When it is just right it feels firm but springy.

When they are done take them out of the pan, blot them to dry the surface and let them rest for 5 minutes. Sprinkle with a grinding or two of black pepper.

Meanwhile squeeze all the juices from the lemons (a big spoon works well) and if you need to add a little water and scrape up all the brown bits on the bottom and pour this sauce into a bowl. Add salt and pepper and a bit of fresh lemon juice if you want. This is a dipping sauce for the chicken.

If all has gone well the skin will be flat and crisp and will have a smokey flavor from the bacon. The spice rub will add a lot of flavor and the sweet and sour lemon sauce is a great foil.