Mirjs Oven Bag Figgy Chicken Recipes
ROTISSERIE CHICKEN
Steps:
- Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving.
MIRJ'S OVEN BAG FIGGY CHICKEN
Just made this one up a few days ago, and it was a hit. Not exactly rocket science, but tastes delicious.
Provided by Mirj2338
Categories Whole Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Clean (and skin, if preferable) the chicken.
- Place it in the oven bag.
- Add the fig jam.
- Add the salt and pepper.
- Tie a knot in the bag.
- Moosh the jam around until the chicken is completely coated.
- Place in a roasting dish.
- Roast in the oven for 1 hour, turning the bag over halfway through.
- Remove the chicken from the oven and let rest for about ten minutes.
- Cut open the bag, remove the chicken and cut into serving pieces.
- Top with the juices in the bag.
Nutrition Facts : Calories 552.1, Fat 23.1, SaturatedFat 6.6, Cholesterol 115, Sodium 132.9, Carbohydrate 55.1, Fiber 0.9, Sugar 38.8, Protein 28.8
BROWN BAG CHICKEN
Steps:
- Preheat the oven to 400°F.
- Rinse the chicken, pat dry, and remove any excess fat. Sprinkle generously with salt and pepper to taste inside and out. Place the onion and rosemary inside the cavity and rub the outside of the chicken with the paprika.
- Lay a standard-size brown paper grocery bag on its side and place the chicken inside, tying the top of the bag closed with kitchen string. Place the bagged chicken on a rimmed baking sheet in the lower third of the oven, so you have plenty of room at the top. Cook for 1 1/2 hours, remove the chicken from the oven, and carefully open the bag to release the steam. Check for doneness by inserting an internal thermometer in the thickest part of the thigh; it should read about 165°F and the juices should run clear when the thigh is pierced with the tip of a small knife. Let rest for about 10 minutes before carving. Slice the breasts and cut the wings, legs, and thighs into pieces. Serve warm.
THE TARDY HOSTESS'S VARIATION ON MIRJ'S BOOZY MAPLE CHICKEN
With less than two hours to go before the beginning of our big holiday meal, I still had to make chicken for 16 people, and a whole bunch of other dishes. Desperate for a new idea, I came to 'Zaar, hoping it would (once again) save the day. Hooray for Mirj! I took her Boozy Maple Chicken recipe and "followed" it in my way, i.e. by substituting half the ingredients but more or less following it perfectly. Anyhow, here is what I came up with. Hope you like it. I have given the quantities for 6 ppl, but I really made it for many more.
Provided by Sarah Chana
Categories Chicken Breast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the chicken and drop it, unceremoniously, in a roasting pan.
- Mix together the wet stuff. Pour it on the chicken.
- Top with the onion.
- Bake. covered, at 350F for about 30 minutes, uncovering for the last 5-10 minutes so that it gets brown.
Nutrition Facts : Calories 380.8, Fat 2.3, SaturatedFat 0.6, Cholesterol 102.7, Sodium 119.5, Carbohydrate 29.8, Fiber 0.4, Sugar 25.2, Protein 41.1
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