Preheat the oven to 230°C/450°F/regulo 8.
Joint the chicken into 8 pieces; separate the wing joints so they will cook evenly. Cut the rind off the bacon; cut 8 ozs (225 g) into 2 inch (1 cm) lardons and the remainder into ¼ inch (5 mm) thick slices. If salty, blanch, refresh and dry on kitchen paper. Heat the oil in a wide frying pan and cook the lardons until the fat begins to run and they are pale golden; transfer to a plate. Toss the chicken joints in seasoned flour, sauté in the bacon fat and oil until golden on both sides, remove from the pan and put with the bacon. Finally toss the onions and carrots in bacon fat for 1–2 minutes.
Peel the potatoes and slice a little less than half into ¼ inch (5 mm) rounds. Arrange a layer of potato slices on the bottom of the deep roasting tin. Season with salt and freshly ground pepper. Sprinkle the carrots, onions and bacon over the potatoes and arrange the chicken on top. Season again with salt and freshly ground pepper. Cut the remaining potatoes into thick slices lengthways, 1½ inches (4 cm) approx., and arrange cut side up on top of the chicken (the whole top of the dish should be covered with potato slices). Season with salt and freshly ground pepper.
Bake in the preheated oven for 1 hour approx. After 30 minutes put the strips of bacon on top so they get deliciously crisp with the potatoes. Test after 1 hour—it may take a little longer. Cover loosely with greaseproof paper or foil near the end of cooking; if it is getting too brown, sprinkle with chopped parsley and serve.