I hesitate to say that this is a no-fail recipe but I can say that it’s never failed me. I first heard of roasting chicken in a paper bag many years ago when I didn’t have much money and I only had rudimentary cooking utensils, but that didn’t stop me from making an fantastic dinner. This is a perfect recipe for the young bachelor who wants to impress but can’t afford a dozen long stemmed roses!
I roasted a whole, small hen in a paper grocery bag with dried herbs, potatoes and carrots. The hen came out tender and juicy and perfectly cooked and the vegetables were full of flavor.
It’s important to note that you will need a large paper bag. Grocery store paper bags are perfectly suitable and they don’t add to the cost of the meal. Don’t forget to request paper bags when you go to the store to buy the chicken!
For this recipe, I used two boneless, skinless chicken breasts instead of a whole hen.
¼ cup Herbe de Provence (or an Italian herb mix)
½ tsp red chile flakes
½ tsp salt
1 tsp dried onion
½ tsp cracked black pepper
2 Tbs olive oil
2 large boneless, skinless chicken breasts
1 head of broccoli (about ½ lb)
1 lb small potatoes
2 large carrots
2 ears of fresh corn on the cob
A few small fresh chiles
4 oz fresh mushrooms
½ onion peeled but not chopped or sliced
3 Tbs butter, melted
¼ cup fresh basil
½ tsp sea salt, crushed
¼ tsp cracked black pepper
For the roasting bag: One large paper grocery bag and a few tablespoons of cooking oil.
Add olive oil, herbs, chile flakes, dried onion, salt and pepper to a mixing bowl. Whisk to combine. Add the chicken to the bowl and toss to coat. Marinate the chicken in the refrigerator for at least one hour.
Prepare the bag for roasting. Lay a large casserole dish on a work surface. A glass or metal pan can be used, as long as it is deep enough to collect juices that might run out of the bag when it is comes out of the oven.
Stand the paper bag in the dish and smear the entire bag with cooking oil. I like to pour a little oil onto a paper towel and scrub the bag with soaked paper towel. This doesn’t require much oil…just enough to wet the bag a little. Set aside.
Wash the vegetables and allow them to air dry for several minutes. Cut the corn into 3 to 4 inch pieces. Leave the rest of the vegetables whole.
In a large mixing bowl, add 3 tablespoons melted butter, ¼ cup fresh, chopped basil, ½ tsp salt and ¼ tsp black pepper. Mix together, briefly. Add the potatoes, carrots and corn to the bowl and toss.
Add all of the vegetables to the paper bag, in no particular order. Place the chicken breasts on top of the vegetables. Clasp the top of the paper bag and roll together tightly to seal.
Place in a 350° oven for 45 minutes to 1 hour, depending on how tender you like your vegetables.
Remove the baking dish from the oven and allow to cool on a table for a few minutes. Carefully cut a whole near the top of the bag to allow the steam to escape. Cut the remaining top portion of the bag away.
Remove the chicken and vegetables from the bag and move to a cutting board. Cut the broccoli and carrots into bite sized portions. Arrange the vegetables on a serving platter. Slice the chicken into serving slices and nestle the chicken in the vegetables.
Enjoy the aroma and celebrate with good friends and loved ones!