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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Ingredients
- 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
Method
- 1Preheat oven to 180°C. Pierce bag holding chicken; place on roasting pan.
- 2Combine oil, garlic and herbs in a bowl, add potatoes and toss. Arrange potatoes around the chicken in the tray. Reserve remaining oil mixture.
- 3Roast 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.
- 4Return to oven for 30 minutes to crisp potatoes and chicken skin.
- 5Serve with a selection of green vegetables or a salad.
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