It was my beloved brother in law who brought the oven bag back to my attention. I thought they were an extinct fad of the seventies, but sure enough a nondescript pouch of oven bags can still be found in the supermarket today. Never has meat been so succulent as this.
Providing you do not exceed an oven temperature of 400F, and ensure that you sit the bag in a baking dish without touching the metal walls inside the oven, using an oven bag is the easiest thing ever. You literally put in all your ingredients, toss to coat, seal, poke a few holes to release the steam, and bake. I like to then tear the bag, pour the contents in the dish it was sitting in, and broil for a minute or two to get a touch of crisp on the chicken skin.
1.5kg chicken pieces
2 carrots, peeled
2 potatoes, peeled
4 cloves garlic, peeled
1 onion, peeled
1 1/2 tsp paprika
1 tsp pepper
2 tsp salt
2 tsp coriender seeds
1/2 tsp chili
1 lemon, juice
1/3 cup olive oil
+ oven roasting bag
Preheat oven to 400F.
In a small bowl, stir together the paprika, pepper, salt, coriander seeds, chili, lemon juice, and olive oil to form a runny paste; set aside.
Directly in the oven bag, place the chicken pieces, then add the chunks of carrot and potato, garlic cloves, and onion wedges.
Lastly add the spice mixture, seal the bag, and toss the contents around to fully coat the contents.
Place the sealed bag in an oven-safe dish, poke a few times so the steam can escape, and bake for 1 hour and 15 minutes.
Carefully tear the bag and pour the contents in the baking dish; discard the bag.
Arrange the contents in a single layer, chicken pieces skin-side up, and bake for 15-20 minutes more to crisp up.
صحة و عافية