Roast chicken makes a great meal in our house. I especially like it as it’s so easy to make and there is usually enough chicken leftover to feed us the next day too. This time I tried a new way of preparing roast chicken by cooking it in an oven bag with lots of garlic butter and all the vegetables too. After all, who could say no to garlic roasted chicken with buttery vegetables and a buttery garlic sauce?
It sounds simple and it was. I was trying out my new Look Oven Bags for Roasting from Just Catering Supplies and I wasn’t disappointed. The idea behind roasting in a bag is that the meat will stay moist and tender as it cooks and because everything is in a bag it definitely saves on washing up afterwards too. No more scrubbing away at stubborn burned bits on the roasting tin! And no need to clean the oven either!
I put the chicken, vegetables and stock into the bag so I had a perfect one pot meal. I just needed to reduce the sauce a little afterward. Normally I would have roasted the potatoes to go with the roast chicken as we love crispy potatoes and of course with this method the potatoes aren’t crispy but they have absorbed the buttery garlic flavours of the sauce and the chicken and so are still really tasty, as are the carrots and sweet potatoes.
As the chicken is in a bag you can’t insert a skewer to test if it is cooked but you should still be able to pull on one of the legs using an oven glove, if it comes away from the bird easily then the chicken is ready.
- 30g butter at room temperature
- 2 cloves garlic, crushed
- Whole chicken (mine was 1.7kg)
- 4 medium-sized potatoes, peeled and cut into quarters
- 3 carrots, peeled and cut in half
- 2 sweet potatoes, peeled and cut into quarters
- 50ml chicken stock
- Heat the oven to 180C
- Mash the garlic into the butter and then spread it over the chicken.
- Put all the vegetables into the roasting bag on a baking or roasting tray. Put the chicken in the bag on top of the vegetables. Pour the stock into the bag and fasten the bag using one of the ties that comes with it.
- Put it in the oven for 2 hours. If your chicken is much larger or smaller you may need to adjust the cooking time. As you can't check very easily if the chicken is cooked then it's best to overestimate the time as it will still stay moist in the bag.
Feel free to add more vegetables or to use different root vegetables depending on what you like best. If you are unable to get these oven roasting bags then the same dish could be created by covering the roasting dish with some aluminium foil but removing it for the last half hour of cooking so the skin browns too. You might also need to add extra stock as more would evaporate as it cooked.