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Brown-Bag Chicken

Roasting a chicken in a paper bag keeps it moist and tender, and it couldn't be easier with this recipe from "Sara Foster's Southern Kitchen."

  • Servings: 4
Brown-Bag Chicken

Source: The Martha Stewart Show, April 2011


  • 1 (3- to 3 1/2-pound) chicken
  • Sea salt and freshly ground black pepper
  • 1 onion, halved
  • 4 sprigs fresh rosemary
  • 1 tablespoon ground hot Hungarian paprika


  1. Preheat oven to 400 degrees.

  2. Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.

  3. Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.

  4. Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife. Let stand for 10 minutes before carving; serve warm.

Reviews (4)

  • tclark4950 2 Jun, 2013

    Have made this dish before - great tasking - 400 degree kills a lot of germs .....

  • Lynne181952 24 Jan, 2013

    sounds good

  • JoHannaHahn 24 Jan, 2013

    As a retired Extension Agent & Home Economist I would never recommend this method of roasting any foods. Please, do not use brown paper bags for roasting - they may not be sanitary and are not recommended for use as cooking material. Do not risk contamination of your foods for the sake of moistness.

  • saugustine 12 Apr, 2011

    Super easy and yummy! The brown bag helps to keep most of the chicken fat off of the pan for easy clean-up. The bag also keeps the chicken moist and juicy. I will certainly be adding this recipe to our dinner rotation.

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