4 pounds whole fresh chicken
1 can chunk pineapples (Dole recommended)
2/3 table spoon salt
1/3 table spoon black pepper
1/3 table spoon Allspice
1/2 medium size onion peeled and chopped
1 scallion chopped
8-10 cloves garlic chopped
1 table spoon fresh parsley
1 table spoon fresh dill
2 table spoons fat free ranch dip
2/3 tea spoon old style Dijon mustard
2 medium size Bay leaves
4 slice smoked bacon
1 can sweet peas
Preparation time: 20 min
Cooking time: 20-25 min per pound at 350°F
In small bowl mix well ranch dip, mustard, salt, black pepper, allspice, parsley, dill, chopped garlic.
Place chicken in to Pyrex pan. Rub ranch mixture inside and all over the chicken. Place -pineapple inside of chicken cavities. Pour pineapple juice inside and on top the chicken. . Sprinkle chicken with fresh parsley and paprika and add bay leaves and chopped onion to the pan. Place smoked bacon on top of chicken. Sprinkle with scallions and peas. Cover with foil. Place into the oven and cook for 20-25 min per pound at 350°F.
For better results, marinade chicken in the refrigerator overnight.