Bag Roasted Chicken

Chicken in a Bag

Bag-roasted chicken is the best for succulent juicy delicious chicken. Once you open the bag your kitchen will immediately smell delicious. 

Plus it will stop your oven from getting dirty - yep, roasting chicken in a bag is the way to go!

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Although cooking a chicken in a roasting bag isn't a thing I'd normally do, having given it a go, the result is one moist, nicely browned chicken that melts in your mouth.

You can buy roasting bags for chicken in any good supermarket or over on Amazon.

Of course, you can still get the same result without using a roasting bag, but there's something strangely exciting about adding the ingredients to the bag and cooking it this way.

How do I stop my oven from getting dirty?

Using oven bags when roasting meat and poultry in a roasting bag will keep your oven will stay cleaner for longer!

Roasting bags can also be used for fish and vegetables and can be purchased in any good supermarket; you'll usually find them right by the tin foil.

How long does it take to cook chicken in a bag?

First of all, it is important to remove your chicken from the fridge at least 30 minutes before you intend to cook it.

Place the bag in a small roasting tin and cook, according to pack instructions, for about 1 hour 30 minutes (for a 1.5 kg chicken), or 1 hour 50 minutes for a 1.75 kg chicken.

Or until the meat is thoroughly cooked and the juices run clear.

I like to use a mixture of ground pepper also called tri-colour peppercorns.

What are tri-colour peppercorns?

Tri-colour peppercorn (also called mixed peppercorns) is a mixture of black, pink, white and green peppercorns.

You can buy mixed peppercorns over at Amazon, or you'll find them in any good supermarket.

Ingredients

• 1 x 1.5kg whole chicken - remove from the fridge 30 minutes before cooking

• 2 garlic cloves

• a tablespoon of white wine

• sea salt and either ground black pepper or tri-colour peppercorns

• 1 lemon - sliced into half-moons

• a couple of knobs of butter - room temperature

• 1 roasting bag and a roasting tin

Top Tips for chicken bag recipes

Take care when opening the bag because of the hot steam.

Make sure the bag can not touch the top of your oven because if it does you'll have some trouble!

Serve with nice crispy roast potatoes.

How to cook chicken in a bag

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main, chicken

International

Yield: 1.5kg

Author: Jan Bennett

Chicken in a Bag

When you open the bag and your kitchen will immediately smell delicious.

Prep time: 5 MinCook time: 1 H & 30 MTotal time: 1 H & 35 M

Ingredients

• 1 x 1.5kg whole chicken - remove from the fridge 30 minutes before cooking
• 2 garlic cloves
• a tablespoon of white wine
• sea salt and either ground black pepper or tri-colour peppercorns
• 1 lemon - sliced into half-moons
• a couple of knobs of butter - room temperature
• 1 roasting bag and a roasting tin

Instructions

Preheat the oven to 200°C /400°F or Gas mark 6

1. Start by being all chefy and using the side of a big knife, bash the garlic cloves one at a time with your hand.
2. Put them into the cavity of the chicken along with the wine. a little salt and black pepper and 2 or 3 slices of lemon.
3. Smear the chicken with the butter - getting into the nooks and crannies of his legs and then dob a few more bits here and there.
4. Now season the chicken with a little salt and a good amount of black pepper.
5. Put the chicken into a roasting bag and throw in a couple more slices of lemon.
6. Tie the roasting bag loosely with the supplied tie.

Important!

1. You must remove the chicken from the fridge 30 minutes before cooking, otherwise, the cooking time will be affected.
2. You must make a few tiny cuts in the top of the bag so some steam can escape; I assume it could blow up otherwise?!
3. Put the chicken into a suitably sized roasting tin and into your preheated oven.
4. It will take about 1 hour and 30 minutes to cook.
5. About 15 minutes before the end of cooking, using scissors, and being very careful (because of the hot steam) you will need to cut the bag open a bit and pull it back slightly so the chicken browns up nicely.
6. Return to the oven for the final 15 minutes or so.
7. Of course, you will have to check the chicken is cooked through, by inserting a knife and making sure the juices run clear and not at all pink.

https://www.aglugofoil.com/2010/10/bag-roasted-chicken-with-garlic-wine.html

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