A baking bag is oven safe and allows you to cook larger items, such as a whole chicken, without a lengthy cleanup. The bag contains all the juices released by the chicken while it cooks. It holds the moisture close to the meat, producing the juiciest chicken. To roast a whole chicken in a baking bag, you will need some veggies and everyday seasonings. Cook the vegetables alongside the chicken for a meal in a bag, ready in approximately 1 hour.
Preheat the oven to 177 degrees Celsius.
Add the flour to the baking bag and shake to coat its interior. Place the baking bag into a baking dish. Scatter the quartered onions and chopped celery across the bottom of the bag.
Rub the salt and pepper into the chicken's body cavity. Combine the butter, thyme, rosemary and sage in a small bowl. Rub the herb mixture over the exterior of the chicken.
Place the chicken in the baking bag and seal. Use sharp scissors to cut three 1/2-inch-long slits into the baking bag to allow steam to escape.
Bake in the oven for 1 hour, or until the chicken's juices run clear. Check the internal temperature with a meat thermometer; it should register at least 76.7 degrees Celsius when inserted in the thickest part of the thigh. Allow to cool in the bag for 10 minutes before serving.
Allow leftover chicken to come to room temperature before refrigerating.
Tips and warnings
- Allow leftover chicken to come to room temperature before refrigerating.
Things you need
- Roasting chicken, 3 to 4lbs.
- 2 tbsp flour
- 10-inch-by-16-inch baking bag
- Baking dish
- Two quartered white onions
- 1 cup coarsely chopped celery
- 1 tsp ground black pepper
- 1/2 tsp salt
- 3 tbsp melted butter
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried sage
- Small bowl
- Sharp scissors