Wash chicken in running water. Dry thoroughly with a paper towel.
Chop 4 slices of bacon. Place the bacon pieces and remaining ingredients into a food processor and reduce to a paste. Put chicken in a bowl and rub thoroughly with the marinade, inside and out. Place remaining two slices of bacon on top of the chicken. Cover and marinate in the fridge for 12-24 hours before moving to the next step.
Remove chicken from the fridge 1 hour before cooking. Preheat oven to 325°F.
Place chicken on a roasting dish and roast for 2 hours. The leg meat should be 175°F.
Let rest for 20 minutes before cutting.
A variation of the Tarragon Roasted Rabbit from The Spice Trekkers Cook at Home