Brown-Bag Chicken

Gluten Free
Dairy Free
Health score
8%
Brown-Bag Chicken
45 min.
4
367kcal

Suggestions


Welcome to a culinary adventure that brings the rustic charm of home-cooked meals right to your table! Our Brown-Bag Chicken recipe is not only a delightful dish but also a fantastic option for those seeking gluten-free and dairy-free meals. Imagine succulent chicken infused with the aromatic flavors of fresh rosemary and the subtle heat of Hungarian paprika, all enveloped in a paper bag that locks in moisture and flavor.

This unique cooking method ensures that the chicken remains tender and juicy, while the skin crisps up beautifully, creating a mouthwatering contrast. With just a handful of simple ingredients, you can create a dish that impresses family and friends alike. Plus, it’s ready in just 45 minutes, making it perfect for busy weeknights or special occasions.

Not only is this recipe easy to follow, but it also offers a satisfying caloric balance, with a hearty serving of protein and healthy fats. The combination of sea salt and freshly ground black pepper enhances the natural flavors of the chicken, while the onion adds a subtle sweetness that complements the dish perfectly.

So, roll up your sleeves and get ready to experience the joy of cooking with our Brown-Bag Chicken. It’s a dish that promises to be a hit at your dinner table, bringing warmth and comfort to every bite!

Ingredients

  • pound chicken 
  • serving pepper black freshly ground
  •  onion halved
  • sprigs rosemary leaves fresh
  • tablespoon paprika hot

Equipment

  • baking sheet
  • oven
  • knife
  • kitchen thermometer
  • kitchen twine

Directions

  1. Preheat oven to 400 degrees.
  2. Rinse chicken, pat dry, and remove any excess fat. Generously sprinkle chicken inside and out with salt and pepper.
  3. Place onion and rosemary inside cavity; rub skin with paprika.
  4. Lay a standard-side brown paper grocery bag on its side; place chicken inside bag and tie bag with kitchen twine to enclose.
  5. Place bagged chicken on a rimmed baking sheet; transfer to lower third of oven, making sure there is plenty of room between the bag and the top of the oven. Roast chicken for 1 1/2 hours.
  6. Remove chicken from oven and carefully open bag to release steam. An instant-read thermometer inserted into the thickest part of the thigh should reach 165 degrees and juices should run clear when thigh is pierced with the tip of a sharp knife.
  7. Let stand for 10 minutes before carving; serve warm.

Nutrition Facts

Calories367kcal
Protein34.21%
Fat61.86%
Carbs3.93%

Properties

Glycemic Index
18.5
Glycemic Load
0.62
Inflammation Score
-7
Nutrition Score
13.091304271118%

Flavonoids

Naringenin
0.02mg
Luteolin
0.01mg
Isorhamnetin
1.38mg
Kaempferol
0.18mg
Myricetin
0.01mg
Quercetin
5.58mg

Nutrients percent of daily need

Calories:367.21kcal
18.36%
Fat:24.85g
38.23%
Saturated Fat:7.09g
44.31%
Carbohydrates:3.55g
1.18%
Net Carbohydrates:2.45g
0.89%
Sugar:1.35g
1.5%
Cholesterol:122.47mg
40.82%
Sodium:116.63mg
5.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:30.93g
61.86%
Vitamin B3:11.31mg
56.57%
Selenium:23.76µg
33.95%
Vitamin B6:0.64mg
32.12%
Phosphorus:253.62mg
25.36%
Vitamin A:1094.17IU
21.88%
Vitamin B5:1.56mg
15.65%
Zinc:2.26mg
15.09%
Vitamin B2:0.23mg
13.24%
Potassium:389.67mg
11.13%
Iron:1.91mg
10.59%
Magnesium:38.66mg
9.66%
Vitamin B12:0.51µg
8.44%
Vitamin B1:0.12mg
7.76%
Vitamin E:1mg
6.7%
Vitamin C:4.69mg
5.68%
Copper:0.1mg
5.11%
Manganese:0.1mg
4.92%
Fiber:1.1g
4.39%
Folate:15.99µg
4%
Vitamin K:4.01µg
3.81%
Calcium:28.72mg
2.87%
Vitamin D:0.33µg
2.18%