Ingredients
1 whole roasting chicken (5 to 7 pounds)1/4 cup butter2-1/2 cups apple cider6 to 8 small unpeeled red potatoes, quartered6 to 8 small onions, peeled and quartered1 to 2 medium green peppers, cut into strips6 to 8 bacon strips2 to 4 small tomatoes, quartered
Preparation
Place chicken, breast side up, on a rack in a roasting pan; dot with butter. Bake, uncovered, at 375° for 15 minutes. Reduce heat to 325°; bake for 2 hours.
Pour cider over chicken. Add the potatoes, onions and peppers to the pan; place bacon over chicken breast. Bake 1 hour longer, basting often.
Add tomatoes to the pan. Bake 30 minutes longer or until a thermometer reads 180°. Cover and let stand 10 minutes before carving. Thicken the pan juices for gravy if desired.
