Chicken in a Bag

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Preparation info

  • 5 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 roasting chicken (5 pounds)
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon fresh rosemary or ½ teaspoon dried rosemary
  • ½ teaspoon ground cuminseed
  • ¼ cup olive oil
  • ½ teaspoon paprika
  • 1 garlic clove, finely minced


  1. Truss the chicken.

  2. Combine the salt, pepper, rosemary, cuminseed, oil, paprika and garlic. Set this mixture aside for about thirty minutes.

  3. Preheat oven to moderate (325°F.).

  4. Rub the entire surface of the chicken with the seasoned oil mixture. Put chicken into a heavy brown paper bag, close the bag, and put it in a roasting pan. Bake for two and one-half to three hours, or until done.

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