Bag Roasted Chicken with Garlic, Wine and Lemon

Open the bag and your kitchen will immediately smell delicious.  Garlic, wine, mixed peppercorns and lemon has to equal yum.
Cooking a chicken in a roasting bag isn't a thing I'd normally do.  However, having given it a go the result is one moist, nicely browned chicken that melts in your mouth.
 Of course you can still get the same result without using a roasting bag, but there's something strangely exciting about adding the ingredients and cooking it this way, anyway, whatever, the oven will stay cleaner so there's another plus! 
Roasting bags can also be used for fish and vegetables too and can be purchased in any good supermarket or by clicking here.

You will need:
1 x 1.5kg whole chicken - remove from the fridge 20 minutes before cooking
2 garlic cloves
a tablespoon of white wine
salt and mixed or black pepper
1 lemon - sliced into half-moons
a couple of knobs of butter - room temperature
1 roasting bag and a roasting tin

How to do it:
Preheat your oven to 200c/400f or Gas 6
Start by being all chefy and using the side of a big knife, bash the garlic cloves one at a time with your hand.
Put them into the cavity of the chicken along with the wine. a little salt and black pepper and a 2 or 3 slices of lemon.
Smear the chicken with the butter - getting into the nooks and crannies of his legs and dob a few more bits here and there.
Now season the chicken with a little salt and a good amount of black pepper.
Put the chicken into a roasting bag and throw in a couple more slices of lemon.
Tie the roasting bag loosely with the supplied tie.  
Now this bit's important so pay attention! you must make a couple of very small cuts in the top of the bag so some steam can escape - I assume it could blow up otherwise?!
Put the chicken into a suitably sized roasting tin and into your preheated oven.
It will take about 1 and a half hours. 
  However, about 15 minutes before the end of cooking, using scissors and being very careful (because of the steam that will escape) you will need to cut the bag open a bit and pull it back slightly so the chicken browns up nicely. 
Return to the oven for the final 15 minutes of so. 
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.

3 comments:

Marie said...

Looks good Jan. I've been a big fan of bag cooking for years. You do end up with lovely moist results! In North America you can get turkey sized bags! Turkey cooked in them is never dry! Always wonderful!

bellini valli said...

I agree that this is a flavour inducing way of serving up a chicken Jan.

Cynthia said...

Ilove the idea of roasting bags! I have to go in search of some and do this. Gosh I hope I find some.

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