Best Brown Bag Chicken Recipes

BROWN BAG CHICKEN

Steps:

• Preheat the oven to 400°F.
• Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
• Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged chicken on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the chicken from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.

BROWN-BAG CHICKEN

Steps:

• Preheat oven to 400 degrees.
• Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper. Place onion and rosemary inside cavity; rub skin with paprika.
• Lay a standard-side 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.

CITRUS CHICKEN IN A BROWN PAPER BAG

Steps:

• Combine ingredients for marinade in a large pot or bowl. Add the chicken and enough water to cover. Set in refrigerator overnight.
• Place chicken on cooking rack. Pour marinade over chicken and rub dry seasoning mix of choice inside and out of chicken. Place chicken into brown grocers bag. Set oven rack on lowest position.
• Preheat oven to 400 degrees F. Cook for 1 1/2 hours or until cooked through and juices run clear.
• In a bowl, mix ingredients for Orange Sauce. Serve drizzled over chicken, and on the side as a dipping sauce.

BROWN PAPER BAG ROASTED CHICKEN

Steps:

• 1. Combine the olive oil and seasoning, except for the rosemary, and set aside for at least 30 minutes to mingle flavors.
• 2. Preheat oven to 325 degrees
• 3. Rinse chicken and remove any extra fat deposits; dry well.
• 4. Rub chicken with olive oil mixture; put cut up vegetables and the rosemary into the chicken cavity; Put chicken, breast side down, in heavy brown paper bag; close the bag and put it into a roasting pan. (you can use a metal binder, or an oven proof plastic bag tie, or just very tightly twist the ends of the bag, and fold under the chicken.
• 5. Bake for 2-1/2 to 3-1/2 hours. (My 6# chicken should take the whole 3-1/2 hours)

BROWN BAG-CHICKEN FAJITA SANDWICH

Steps:

• TOP tortilla with remaining ingredients; roll up. Wrap in paper towel; place in lunch bag.
• REFRIGERATE until lunchtime.
• REMOVE sandwich from bag. Microwave on HIGH 40 sec. or until sandwich is heated through and cheese is melted.
• Substitute: Prepare using OSCAR MAYER Deli Fresh Shaved Smoked Ham.
• Creative Leftovers: Have some leftover grilled vegetables? Use them to prepare this flavorful sandwich.
• Serving Suggestion: Round out the meal by adding a serving of your favorite fresh fruit.

BROWN BAG CHICKEN

Steps:

• 1. rinse & pat dry bird take 1/2 salt & sprinkle on bird pat in..
• 2. take ALL dry seasonings & combine dry rub all over bird & in cavity tuck wings. fill cavity w/ onion & secure legs w/ cookin' twine
• 3. put in Large Brown Paper Grocery sack, printing ink is harmless. put bird in middle of bad & heavily crimp ends of bag towards center. Secure, staples maybe used if folded thinly. place on large cookie sheet and place on middle rack
• 4. BAKE 1 HOUR 30 40 MINS. BAG WILL LOOK ALL GREASY & WILL HAVE SUCKED ALL THE FAT OUTTA THE BIRD. BUT THE MEAT IS THE MOST MOIST CHICKEN YOU WILL EVER EAT. AFTER COOKING LET REST IN BAG 10-15 MINS. CUT OPEN END OF BAG & TEAR UP THE MIDDLE... DE'LISH I GARONTEE.

BROWN - BAG CHICKEN

Steps:

• 1. Place the oven rack in the lower third of the oven. Be sure to allow plenty of space so that the brown bag does not come in contact with the sides, top or bottom of the oven. 2. Heat oven to 450 degrees F. 3. Fold the wing tips back and under the bird (not necessary but it makes for a nicer presentation). Place the bird in a 13x9x2-inch baking dish or equivalent. 4. Peel and chop the garlic. 5. In a large bowl, mix the sherry, garlic, paprika, marjoram, and salt together. 6. Rub the spice mixture all over the chicken and in the chicken cavity, leaving about 1 tablespoon in the bowl. 7. Remove the core and membranes from the red bell pepper. Remove the skin from the onion. Trim the root end from the carrot. Cut the red bell pepper, onion, carrot and potatoes into 1-inch chunks and toss them in the bowl with the remaining spice mixture. Add the olives, almonds, and sun-dried tomatoes with a spoonful of their oil, and mix all to coat thoroughly. 8. Lift the chicken and spoon the vegetables around and under the bird. 9. Carefully slide the pan into a clean, brown paper grocery bag. Today's markets are using shorter bags. If the bag is not long enough to fold over the end, then carefully turn the pan around 90 degrees in the bag and then fold and staple the end shut. 10. Place the bag in the oven (make sure the bag does not rest against the top or sides of the oven). Bake for 1 hour and 15 minutes. 11. Carefully remove the bag from oven. Cut open the bag. Let the chicken sit for 10 minutes before serving. Spoon the vegetables on a platter and top with pieces or slices of the chicken.