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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

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Ingredients

  • 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

Directions

  1. Step 1

    Preheat oven to 400 degrees.

  2. Step 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. Step 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. Step 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.

Source
The Martha Stewart Show, April 2011

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Reviews (4)

  • 2 Jun, 2013

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

  • 24 Jan, 2013

    sounds good

  • 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.

  • 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.