CHICAGO — This week on “Dean Cooks,” the WGN entertainment reporter shares his recipe for Mother’s Day roast chicken in a bag.
You can find the ingredients and directions below.
1 Roasting bag (in the section of the grocery store where foil and plastic wrap is sold)
For the marination:
1 whole chicken cut into pieces
2 Tbsp. olive oil
1 tsp dried Rosemary or 2 tsp. fresh rosemary, minced
Sprigs of Rosemary
1 tsp dried Thyme or 2 tsp. fresh thyme, minced
Sprigs of Thyme
1/4 tsp Paprika, plus more to sprinkle on top of chicken
Juice of 2 lemons
2 Tbsp, minced garlic
Salt & pepper to taste
For the veggies:
2 cups, wide-sliced Vidalia (or any) onions
1/2 cup carrots (baby carrots or whole carrots, peeled and cut into 2 inch pieces)
1 cup wide-diced potatoes (red potatoes or golden russet)
1/2 cup celery stalks, chopped (include the leaves. they’re full of flavor)
Mix the chicken pieces with all the other marination ingredients and let it marinate at least 15 minutes up to overnight in the fridge in a closed container; preferably glass.
While the chicken is marinating, wash and cut all the vegetables that need to be cut. set aside.
Pre-heat the oven to 400 degrees, Fahrenheit.
Remove chicken pieces from fridge. Add the veggies to chicken mixture. Makes sure everything is coated
Pour everything, including all the extra sauce, into the oven bag.
Close the bag and lay it in a baking pan.
Poke few small holes in the top of the bag with a knife for ventilation.
Bake for 60 to 70 minutes. (160 degrees F, internal temperature)
Turn off the heat and let it sit in the oven for 5 minutes.
Remove from oven; open up the bag.
(Optional) You can broil for couple of minutes for extra golden color after opening the bag.