- 1 chicken, 3 to 4 lbs, whole
- ½ tsp. dried tarragon
- ½ tsp. dried savory
- ½ tsp. ground pepper
- ½ tsp. Mrs. Dash seasoning
- ½ tsp. thyme
- 1/4 tsp. dried rosemary leaves
- salt to taste
- 1 clove garlic, crushed
- 1/4 cup white wine
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Mix the herbs in a small bowl and grind them together with your fingers to release the aroma of the essential oils. Trim any excess fat from the whole raw chicken and rub the surface with the clove of crushed garlic. |
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Sprinkle the crushed herbs over the chicken to cover all of the surface. Toss the crushed garlic clove into the cavity of the chicken. Place the chicken into the baking bag and put it into a roasting pan. Add the wine to the bag before sealing closed. Tie the open end of the bag closed with the fasteners provided. |
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Place the pan with the bagged chicken into a preheated over at 375 degrees for 60 to 80 minutes. Remove from the oven when done and carefully cut the bag open. Be careful on this step because the hot steam inside of the bag can cause severe burns. You will find that the meat practically falls off the bone. |
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Cut the chicken into pieces and serve with brown and wild rice mix and fresh asparagus spears, or fresh vegetables of your choice. A white wine will compliment this dish nicely after a day's work. |
- Yields: 4 servings
- Preparation Time: 90 minutes
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