I like how simple this is, but so good. Not only do you get the wonderful aroma of chicken roasting, but baking in paper bags gives it that wood burning scent, leaving the chicken with a taste of having been cooked over wood. Use plain brown bags, having no ink printed on the paper.
Brown-Bag Chicken ~
~ adapted from Sara Foster’s Southern Kitchen ~
Preheat oven to 400 degrees. Wash a 3- to 3 1/2 pound chicken, including the cavity. (I decided to roast 2 chickens.) Thoroughly dry outside, interior, as well. Season with salt and pepper in and all over the chicken.
Wash and pat-dry fresh herbs– rosemary, sage, thyme.
Fill in the cavity– herbs and 1 whole onion, sliced in half.
Rub in Hungarian paprika all over the meat, and sides and bottom.
Brown-bag it, tie it up with meat string. Place in the oven without paper touching sides and top of the oven, not even the oven door. But set it on a bar pan, on the lower third of the oven. Bake 1 whole chicken for 1 1/2 hours; 2 chickens will go longer, setting them together. Meat will finish moist and be satisfying.
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