Without a doubt, the greatest method to prepare this dish! If only I had discovered this technique earlier!

Roast chicken in an oven bag is a cherished classic that brings together the simplicity of rural living with the comfort of a home-cooked meal. Growing up in the Midwest, Sunday dinners were a time when our family gathered around the table to share stories and laughter. This dish, with its roots in traditional Midwestern cooking, is a testament to those cherished moments. The oven bag technique, though modern, ensures that the chicken remains moist and tender, reminiscent of the flavors from my childhood. Whether you're cooking for family or hosting a gathering, this recipe is a delightful reminder of the past and a delicious promise for the present.

This succulent roast chicken pairs beautifully with classic sides like buttery mashed potatoes, green bean casserole, or roasted root vegetables. A simple garden salad with a tangy vinaigrette adds a refreshing contrast to the rich flavors of the chicken. For a touch of sweetness, consider serving with homemade cranberry sauce or a slice of warm cornbread. These accompaniments not only enhance the meal but also evoke a sense of home and tradition.

Servings: 4-6 servings

1 whole chicken (3 to 4 pounds)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, quartered
4 garlic cloves, crushed
1 onion, quartered
1 oven bag

Preheat your oven to 350°F (175°C).

Rinse the chicken under cold water and pat dry with paper towels.

Rub the chicken with olive oil, salt, pepper, thyme, and rosemary.

Place the lemon quarters, garlic cloves, and onion inside the chicken cavity.

Place the seasoned chicken inside the oven bag, then seal it according to the package instructions.

Cut a few small slits in the top of the oven bag to allow steam to escape.

Place the oven bag with the chicken in a roasting pan.

Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden-brown.

Once cooked, remove the chicken from the oven and let it rest in the bag for 10 minutes before carving.

For a different flavor profile, consider adding paprika or smoked paprika to the seasoning mix for a smoky touch. You can also experiment with other herbs like sage or oregano for a unique twist. To add a touch of sweetness, place a few apple slices inside the cavity along with the lemon and garlic. If you're cooking for a smaller group, a chicken breast or thighs can be used instead of a whole chicken, adjusting the cooking time accordingly. Lastly, for a richer flavor, use a compound butter with herbs and seasonings, and rub it under the skin before placing the chicken in the bag.