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."



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees.

  • 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.

  • 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.

  • 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)

87 Ratings
  • 5 star values: 11
  • 4 star values: 12
  • 3 star values: 38
  • 2 star values: 24
  • 1 star values: 2
Rating: Unrated
Have made this dish before - great tasking - 400 degree kills a lot of germs .....
Rating: Unrated
sounds good
Rating: Unrated
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.
Rating: Unrated
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.