Line a baking tray with baking paper. Place chicken on the prepared tray.
Combine stuffing mix with ½ cup water and bacon in a bowl and pack stuffing mixture loosely into chicken cavity. Fold chicken skin over cavity opening to seal stuffing in chicken and skewer to hold. Try legs with string across cavity opening. Rub chicken with oil, McCormick thyme, salt and pepper.
Roast chicken for 1 hour then add carrots to baking tray and toss to coat in pan juices and fat. Continue to cook for a further 30 minutes until carrots are cooked and chicken is cooked in centre and golden and crispy in colour. Remove from oven, cover with foil and rest for 10 minutes.
Meanwhile, make chicken gravy as per packet directions.
Serve chicken sliced with stuffing, carrots and gravy.