Whole Roast Chicken in a Baking Bag with a Crispy Skin

Cooking method

1. Step 1:

   

   How do you roast a whole chicken with crispy skin in a baking bag? Gather everything you need. Use a medium bird, ideally around 3 lb (1.5 kg), and be sure it's chilled and well cleaned.

2. Step 2:

   

   Wash the chicken well, pat it dry with paper towels, and remove any leftover pinfeathers if needed.

3. Step 3:

   

   Salt the chicken all over. I use plain table salt, but a seasoned salt works well too.

4. Step 4:

   

   Pepper the chicken all over. Use any kind of hot pepper — black or red. If you don't like heat, use ground paprika for a nice color.

5. Step 5:

   

   Rub the chicken with minced garlic. I put the cloves through a press, but you can grate them on a fine grater or chop them with a knife. Garlic powder would work too, but since we're roasting in a bag the garlic won't scorch, so fresh is better. Feel free to rub on other seasonings you like — an herb blend, Herbes de Provence, or any dried seasoning.

6. Step 6:

   

   Put the chicken in a baking bag. For extra aroma you can tuck in a sprig of fresh rosemary, thyme, or mint, and maybe a few slices of lemon. Seal the end of the bag with the clip it comes with.

7. Step 7:

   

   Poke a few holes in the bag with a toothpick so the excess steam can escape while it cooks. Roast in an oven preheated to 355°F (180°C) for about 45 minutes. I recommend keeping it in the sealed bag for the first 30 minutes, then, if you want a crispy, fragrant skin, cut the bag open across the top and finish roasting until the chicken is done. To be sure, make a cut near the thigh — the juices should run clear, not bloody. The chicken is ready!

8. Step 8:

   

   Serve the chicken right away, while it's hot! Fresh seasonal vegetables or a vegetable salad are the perfect match. Enjoy!