Would you like to serve a tender, juicy, delicious roast chicken for dinner tonight? Here’s the secret…roast your chicken in a brown paper bag! My friend that gave me this recipe told me it is half recipe/half science experiment since it does not seem to make logical sense…but the bag does not catch on fire and seals in the juices to make a fabulous tasting roast chicken!
Roast Chicken In Brown Paper Bag
Preheat oven to 400 degrees Fahrenheit.
5 pound whole chicken (giblets removed)
Rinse chicken, pat dry. Sprinkle inside cavity of chicken with 1 teaspoon salt and 1 teaspoon black pepper.
Stuff the cavity of the chicken with:
4 sprigs fresh rosemary
4 large sprigs fresh oregano
Bunch of 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)
1 teaspoon salt
1 teaspoon black pepper
Rub the outside skin of the chicken with 1 tablespoon butter. Sprinkle the outside of the chicken with 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon blackened seasoning.
Lay a brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top 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 thigh should reach 165 degrees 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.
Save the stuffing and the chicken carcass to make chicken broth to refrigerate/freeze and use for another recipe. I have my broth in the freezer to make Chicken Pho.
This time of year romaine lettuce is abundant in the Farmer’s Market (forget about using grocery store romaine for this recipe, not enough flavor). Romaine lettuce sauce is easy to make and delicious served with cold roasted chicken or pork tenderloin roast or toasted crusty buttered baguette slices. I found this recipe by Dorothy on Allrecipes! Preuvian Aji-Style Sauce
Romaine Lettuce Sauce
1 head romaine lettuce, stem-end trimmed and discarded
1/2 bunch fresh cilantro, stems removed
5 green onions
1/4 cup mayonnaise
2 jalapeno peppers, seeded
1 clove garlic
salt and black pepper to taste
Place romaine lettuce, cilantro, green onions, mayonnaise, jalapeno peppers, garlic, salt, and black pepper into a blender. Blend until smooth, about 2 minutes. Cover and chill until service.
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