A Glug of Oil

Good and tasty recipes, home cooking comfort foods such as cottage pie, cheesy baked pasta, casserole and slow cooker dishes.

Bag Roasted Chicken

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

Yep, roasting chicken in a bag is the way to go!

Bag Roasted Chicken

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Bag Roasted Chicken

Although cooking a chicken in a roasting bag isn't a thing I'd normally do, but 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 too 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.

You can use this time to prepare it adding your  Place the bag in a small roasting tin and cook, according to pack instructions, for about 1 hour 30 minutes (for a 1.5kg chicken), or 1 hour 50 minutes for a 1.75Kg 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-color peppercorn (also called mix 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.

Bag Roasted Chicken ready for the oven

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!

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main,chicken,roasting
English
Yield: 4
Author: Jan Bennett
Bag Roasted Chicken with Garlic Wine and Lemon

Bag Roasted Chicken with Garlic Wine and Lemon

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

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

Prepare the chicken
  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.
Now this bit is important so pay attention!
  1. 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?!
  2. Put the chicken into a suitably sized roasting tin and into your preheated oven.
  3. It will take about 1 hour and 30 minutes to cook.
  4. 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.
  5. Return to the oven for the final 15 minutes or so.
  6. 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.

Notes:

It is important to remove the chicken from the fridge 30 minutes before cooking, otherwise, the cooking time will be affected.

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5 comments

  1. 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!

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

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  3. 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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  4. Hello Jan, a Brit living in Spain here. You wouldn't believe the stuff we can't get out here so your straightforward chicken in the bag recipe is very welcome, even though I'm eight years late. It's in the oven now and I hope to report good news as time goes on. Thank you very much. Any more simple health recipes coming please?

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    Replies
    1. Hi Dorcas nice to meet you :)

      Thank you so much. I'm in the middle of sorting out my blog because Google had kindly taken away the 'printer friendly' links on about 980 of my recipes. So I apologise for the muddle a lot of the recipes are in. I've just updated this one thank to your comment which made me look at it.

      Anyway if you search my blog with the words 'One Pot' or 'Healthy' then there maybe some there. If you use low-fat sausages this one is good.

      https://www.aglugofoil.com/2017/02/skinni-pork-sausage-sweet-potato-and.html

      or this one? which I've noticed is another one that needs updating so I'll do that now!

      https://www.aglugofoil.com/2014/03/beef-with-tomatoes-and-sweet-paprika.html

      Hope this is of some help. Let me know how the chicken went.
      Cheers Jan

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Cheers
Jan