Ingredients:
1 whole chicken (about 3–4 lbs / 1.5–1.8 kg)
2 lbs (900 g) baby potatoes, halved
4 garlic cloves, finely minced
3 tbsp olive oil
2 tbsp melted butter
1 tbsp fresh rosemary, chopped (or 1 tsp dried)
1 tbsp fresh thyme (or 1 tsp dried)
1 tsp paprika
Salt and freshly ground black pepper, to taste
1 lemon, sliced
½ large onion, quartered
1 oven-safe roasting bag
1 tsp all-purpose flour (to dust the bag)
Preparation
In a small bowl, mix olive oil, melted butter, garlic, rosemary, thyme, paprika, salt, and pepper.
Rub the mixture all over the chicken, under the skin, inside the cavity, and on top, ensuring it’s well coated for maximum flavor.
Toss the halved baby potatoes in a drizzle of olive oil, a pinch of salt, pepper, and a bit of chopped herbs.
Step 3: Prepare the Oven Bag
Add 1 teaspoon of flour to the bag, seal it, and shake to coat the inside, this helps prevent sticking and keeps the bag from bursting.
Place the seasoned potatoes at the bottom of the bag, then set the chicken on top.
Add lemon slices and onion pieces around the chicken for extra flavor and aroma.
Seal the bag tightly, leaving a small opening for steam to escape.
Place it in a roasting pan and bake in a preheated oven at 400°F (200°C) for 75–85 minutes, or until the chicken is fully cooked and the skin is golden.
Carefully cut open the top of the bag and transfer the chicken to a baking tray.
Broil on high for 5 minutes to achieve a beautiful golden crust.
Serving
Transfer the chicken and potatoes onto a large serving platter.
Drizzle the flavorful pan juices from the bag over the top, and garnish with fresh parsley or rosemary sprigs.
Serve with steamed rice or a fresh green salad for a complete meal.
Chef’s Tips
Add carrots or Brussels sprouts to the bag for more color and texture.
For richer flavor, marinate the chicken for 2 hours before roasting.
Save the juices from the bag to make a simple garlic herb gravy perfect over mashed potatoes or rice.
