Chicken in a bag with aromatic herbs

Practical, very tender and quick to prepare: discover the recipe for chicken in a bag with aromatic herbs!

1 Pack of Chicken Parts

1 sprig of rosemary

4 sage leaves

1 sprig of thyme

1 sprig of marjoram

2 tablespoons of extra virgin olive oil

1 teaspoon of flaky salt

1 grind of pepper

Description

When preparing roast chicken, the result on the plate is not always as expected. The perfect roast chicken should have a light and crispy outer crust and a pleasant softness inside. To achieve this result you can proceed by browning the chicken in a pan and then finish its cooking in the oven or, a much more practical solution, is to prepare the chicken in a bag flavored with herbs.

This cooking method will make your roast chicken perfect and the aromatic herbs will give the white meat a unique and irresistible flavor and aroma. In addition to aromatic herbs, the chicken in the bag can also be flavored with spices and marinade based on oil or butter.

Preparing the chicken in a bag with aromatic herbs is practical and will allow you to prepare a perfect dinner in a short time making a great impression! Here are all the steps. First, put the chicken in a bowl and marinate it with a drizzle of oil and a mixture of fresh aromatic herbs depending on the season or dried.

Chicken in parts

Procedure

Massage the chicken well so that all the flavors reach the entire surface of the meat. If you have time, let the chicken marinate for an hour in the refrigerator. At this point transfer the chicken and its marinade into the bag. Use specific food bags for oven cooking and be careful never to put the bag in contact with the oven resistance.

Close the bag and make a few small holes with the tip of a needle. Preheat the oven to 200°C and when it is at temperature, put the chicken in the bag on a baking tray. Cook your chicken in the bag at half height for 50/60 minutes. After this time, take the chicken in the bag out of the oven and let it rest for 10 minutes, then open the bag and serve.

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