Marinated Roast Chicken – cooked in a bag

Chicken, radishes and strawberries, not eaten together, but together as childhood memories.

Food memories are powerful things, they have the ability to transport you back in time.

As a child I recall visiting my Grandma’s home for a roast dinner.  While waiting for dinner I was told to play inside.  My brother & I played shop with Grandmas’ button collection.  After a period of time I wandered outside and was confronted with the sight of a headless chook running around the yard! I did not connect the dots for a long time after – the menu for dinner and the chook…. My Grandma had a wonderful garden full of vegetables and fruit trees.  She made jams, chutney, dried her own fruit and made a wide array of delights with fresh produce she had grown.  I wish now I had spent more time in her garden and in her kitchen learning from her.

My Nan utilised the space beside the driveway of her home to grow a row of fruit and vegetables.  The most memorable were the fiery hot radishes & the deliciously sweet strawberries.

My Grandma had a decent sized yard that was mostly utilised for producing food crops and my Nan used a very small space.  Both created delicious treats and great childhood memories from using what they had available.   You do not need to have alot of space to plant a variety of fresh salad, vegetables and herbs to use in your cooking. Coupled with in season, local produce you can made delicious fresh meals for your family and friends.  I hope that you get some ideas from my posts and from following my activities in the garden and kitchen on the A Fresh Legacy Facebook page

In honor of Grandma’s headless chook this is my recipe for an easy, tasty, no mess roast chicken.

Roast Chicken in a Bag

 

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

 

Author: Kyrstie Barcak - A Fresh Legacy

Recipe type: Main

Cuisine: Christmas

Serves: 4

Ingredients

• 1 family sized roasting chicken
• 3 large sprigs fresh rosemary
• 2 cloves garlic – finely chopped
• 1 tablespoon dried oregano
• 1 lemon zest and juice
• 1 tablespoon honey
• pinch salt

Salad

• Freshly washed rocket leaves
• ½ bunch radish washed and thinly sliced, or halved
• 1 bunch of baby carrots peeled
• 1 zucchini peeled, sliced and char grilled

Salad Dressing

• 1 tablespoon olive oil
• 1 teaspoon of white wine vinegar

Instructions

1. Pre-heat oven to 180 degrees
2. Mix flavorings together in a bowl and then rub into the skin of the chicken
3. Put the chicken inside an oven bag (find these in the supermarket near the foil and kitchen plastic wrap)
4. Place bagged chicken on a baking tray or dish
5. Cook chicken for 25-30 minutes per 500 grams, depending on your oven
6. Remove from oven and rest for 5-10 minutes
7. CAREFULLY cut open the top of the bag and avoid the escaping steam. It is very hot!!
8. Remove the bag from the chicken and slice to serve.

Salad

1. Combine the ingredients and dress with the dressing

Notes

Use the chicken carcass to make soup stock by adding fresh vegetables, salt and pepper and fill a large pot with water to cover the chicken carcass.

!Other flavor ideas -
Mix with some olive oil and rub onto the skin of the bird before placing in the bag.

Garlic, fresh thyme, and a piece of preserved lemon chopped finely, salt and pepper
Garlic, ginger, sweet chili sauce
Fresh Sage and thyme leaves, salt and pepper
Fresh Tarragon leaves, salt and pepper

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 *This recipe was updated 22/11/13. The recipe format and images where updated. 

Enjoy!