Best Citrus Chicken In A Brown Paper Bag Recipes

Florida Keys-Style Citrus Chicken image

Provided by Feast Your Eyes

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

4 chicken breast halves, boneless and skinless
1 tablespoon finely-grated orange peel
1/2 cup fresh orange juice
1 tablespoon finely-grated lime peel
3 tablespoons fresh lime juice
1 tablespoon finely-grated lemon peel
3 tablespoons fresh lemon juice
2 tablespoons honey
1 tablespoon fresh thyme, coarsely chopped
1/2 teaspoon ground ginger
2 teaspoons garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
red pepper flakes, to taste
1 orange
1 tablespoon olive oil
1/2 tablespoon butter
1 small red onion, diced
splash riesling wine
1 tablespoon fresh chives, chopped
lemon and lime wedge (Garnish)
hot cooked long-grain rice (optional)

Steps:

Thoroughly wash the chicken; pat dry with paper towels. Set aside.
Whisk together the citrus juice (marinade) ingredients in a small mixing bowl. Pour a 1/4 cup of this mixture into a large resealable plastic bag, and reserve the remaining. Add the chicken to the bag, seal and refrigerate 4 to 24 hours. Turn occasionally.
Meanwhile, peel the orange; cut in half lengthwise then cut crosswise into slices. Set the segments aside.
To a hot heavy-bottom skillet, add the olive oil followed by the butter. (NOTE: The butter should foam, but not turn brown.) Add diced onions to the skillet to sweat. When softened, add the chicken. (NOTE: Discard the citrus juice in the resealable bag.) Cook over medium heat for 4 to 5 minutes on each side, or until the chicken is tender and no longer pink.
Deglaze the skillet with wine. Pour the reserved citrus juice mixture over the chicken, and top with the orange slices. Cover and simmer for 2 to 3 minutes, or until heated through.
To serve, divide the chicken into 4 servings; spoon drippings from the skillet over the chicken and top with the chopped chives. If desired, served with cooked rice and garnish with lemon and lime wedges.

Nutrition Facts : Calories 247.4, Fat 11.7, SaturatedFat 3.3, Cholesterol 50.2, Sodium 167.1, Carbohydrate 20.8, Fiber 1.7, Sugar 15.6, Protein 16.2

Brown Bag Chicken image

Provided by Sara Foster

Yield Serves 4

Number Of Ingredients 5

One 3- to 3 1/2-pound chicken
Sea salt and freshly ground black pepper
1 onion, cut in half
4 sprigs fresh rosemary
1 tablespoon ground hot Hungarian paprika

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 Paper Bag Roasted Chicken image

Provided by Diana Perry

Categories Chicken

Time 4h

Number Of Ingredients 8

6 lb whole chicken
1 tsp mrs. dash garlic and herb seasoning
4 sprig(s) fresh rosemary
3/4 tsp smoked paprika
1/4 c olive oil
1 large carrot, cut into 1/4's
2 stalk(s) celery, each cut into 1/4s
1 large onion, cut into 1/8s

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)

1950's Paper Bag Chicken image

Provided by Kathie Carr

Categories Chicken

Time 1h40m

Number Of Ingredients 6

1 whole chicken
1 tsp salt
1 tsp garlic salt
1 tsp pepper
2 tsp paprika
1 brand new, large brown paper bag

Steps:

1. Preheat oven to 350 degrees. Rinse chicken inside and out and pat dry with paper towels. Mix together spices and flavorings. Sprinkle this on chicken, both inside and out.
2. Place chicken in bag. Roll up end tightly to seal. Place bag on cookie sheet and put in oven. Bake for 1 1/2 hours. Remove from oven and let sit for 5 minutes before opening. Serve hot or cold.