Recipe serves: 4

Roasted chicken/duck with rosemary

3-4 lbs whole young chicken
1 Tbsp vegetable oil
¾ tsp salt
6 sprig fresh rosemary
1 each oven bag - turkey size (Reynolds)
1 Tbsp flour
5 large potatoes
½ tsp salt
1-2 Tbsp mild chili powder

Preparation steps:
  1. Remove giblets and excess fat from the chicken. Sprinkle ½ tsp of salt in the chicken cavity and insert ½ of the rosemary sprigs.
  2. Shake the flour in the oven bag. Insert the chicken into the oven bag and place it inside a roasting pan. The chicken needs to be breast side down at this point.
  3. Brush the oil on the chicken skin and sprinkle ½ tsp of salt. Place the rest of the rosemary sprigs on top of the chicken.
  4. Close the oven bag and roast the chicken in the oven at 375 degrees F. for 50 minutes.
  5. After 40 minutes start preparing the potatoes. Peel the potatoes, and cut each one into 4-6 pieces. Arrange the potatoes on a cutting board in one layer. Sprinkle the salt and chili powder on the potatoes.
  6. Remove the chicken from the oven after roasting 50 minutes, and turn the chicken around (with the oven bag), so it is breast side up.
  7. Open the bag and add the potatoes. Close the bag again and roast it for additional 50-60 minutes, until the potatoes are ready.. Discard the oven bag.
Picture of recipe

Take note!
  • Although a smaller size of oven bag
    will do, the turkey size is easier to
    handle the chicken with.
  • Rosemary sprig - each sprig is 4"-6" long.
  • You may roast 2 chickens one next
    to the other. Preferably in 2 separate
    oven bags. You may need to increase
    the roasting time by 15 minutes.
  • The left over gravy can be used
    for a base of other sauces.

  • A duck may be used instead of the
    chicken. Be careful not to over roast
    a duck as it may get too dry.
  • You may use small red potatoes.
    No need to peel this type of potatoes.