Chicken in a Bag

This is a great way to make chicken – easy, no-fuss. The roasting bags (called “Cookie Bags” in Israel) are a terrific invention. You just put everything in the bag, close it, lay it flat on a baking pan, make three little slits with the point of a knife, on the top, and put it into the oven. It stays moist, doesn’t burn, and is a perfect solution for a busy day.

Sometimes I call this chicken “Refrigerator Door Chicken” – because when I put the chicken pieces in the bag, I add all sorts of things that are on the shelf of the kitchen door, like ketchup, mustard, concentrated lemon juice which I always keep on hand if I run out of real lemons – soy sauce, teriaki sauce, the Knorr Garlic-Honey sauce that comes in a jar, honey, whatever you have around. Also, olive oil, wine, balsamic vinegar. Really, whatever you have, whatever you like.
Sometimes, if I am feeling energetic, I throw in an onion cut up, sometimes a head of garlic.

The chicken comes out succulent, and the color is always a beautiful caramelized deep brown.

The pan remains clean, and there is no scrubbing after dinner.

Ingredients:

• chicken cut up (as many pieces as you need – whatever parts of the chicken you like)
• Red Paprika
• ketchup
• mustard
• olive oil
• teriaki sauce
• soy sauce
• honey
• Knorr Garlic-Honey sauce if you have any at home
• wine
• lemon juice
• balsamic vineagar
• Anything else that you may like, for example date syrup (Silan in Israel).

Preparation:

1. Put chicken and all the other ingredients into the roasting bag.
2. “Massage” the bag with all the contents in it, to make sure the chicken is coated with all the ingredients.
3. Tie the top of the bag with the special “ties” that come with the roasting bag.
4. Put the bag with the contents flat on a baking pan.
5. Make three little slits in the top, so that the bag doesn’t “explode”.
6. Put in medium oven (180 C or 350 F). Bake for about an hour and a half.
7. Towards the end of baking the chicken, make a large slit in the top of the bag, and continue baking for another 15, so that all the chicken gets to be a nice dark brown.
8. Remove from bag, and put in serving dish. Then you can pour some of the remaining sauce from the bag, over the chicken.
9. Enjoy!