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Chicken Roasted In A Brown Paper Bag

5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Course Main Course
Servings 1 5 pound chicken

Equipment

  • 1 large (grocery bag size) brown paper bag
  • 1 roasting pan

Ingredients
  

  • 5 pound whole chicken, giblets removed
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon Chef Paul Prudhomme's Poultry Magic Seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 4 sprigs fresh rosemary
  • 4 large sprigs fresh oregano
  • 1 bunch fresh thyme
  • 8 fresh basil leaves
  • 1/2 onion, cut into quarters
  • 1 preserved lemon, cut into quarters (if using Les Moulins Mahjoub brand, also add one of the red peppers from the jar.

Instructions
 

  • Preheat oven to 400 degrees Fahrenheit.
  • Rub the outside of the chicken with 1 tablespoon butter.
  • Sprinkle the outside of the chicken with 1 teaspoon salt and 1 teaspoon black pepper and 1 teaspoon Poultry Magic seasoning.
  • Sprinkle inside of chicken with 1 teaspoon salt and 1 teaspoon black pepper. Stuff inside of chicken with rosemary, oregano, thyme, basil, onion and preserved lemon.
  • Lay a brown paper grocery bag on its side. Place chicken inside the bag and tie with kitchen twine to enclose. Place bagged chicken on a roasting pan or rimmed baking tray. Place oven rack in lower third of oven. Place chicken in bag on roasting pan on the oven rack making sure that there is plenty of room between the bag and the top inside 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 chicken thigh should reach 165 degrees Fahrenheit 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.