Roast in the bag chicken with garden herbs and lemon

An easy way to simplify a roast chicken without hindering the overall flavour, just roast the chicken in the bag it comes in – no touch, no mess, no prep!

  • 1 hr 30 mins cooking
  • Serves 6
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  • 1.5 kilogram Turk's corn-fed free range Roast in the Bag Chicken with Garden Herbs and Lemon Stuffing
  • 3 tablespoon olive oil
  • 2 clove garlic, minced
  • 2 tablespoon chopped herbs (basil, thyme or rosemary)
  • 550 gram baby new potatoes, scrubbed
  • 1/4 cup grated parmesan cheese
  • salt and pepper, to taste


  • 1
    Preheat oven to 180°C. Pierce bag holding chicken; place on roasting pan.
  • 2
    Combine oil, garlic and herbs in a bowl, add potatoes and toss. Arrange potatoes around the chicken in the tray. Reserve remaining oil mixture.
  • 3
    Roast chicken and potatoes for 1 hour. Lift pan out of oven, crush potatoes with a masher, brush with remaining oil, sprinkle with parmesan. Cut and fold back chicken bag, increase oven temperature to 200°C.
  • 4
    Return to oven for 30 minutes to crisp potatoes and chicken skin.
  • 5
    Serve with a selection of green vegetables or a salad.