The brown bag keeps the flavour locked in and results in a deliciously succulent, golden-brown chicken.
Preparation time: 30 minutes
Cooking time: 45 minutes
Oven temperature: 180°C
• grated zest and juice of 1⁄2 lemon
• 10ml fresh origanum, chopped (2ml dried)
• 15ml fresh mint, chopped (3ml dried)
• 4 cloves garlic, crushed
• 20ml olive oil
• 1 medium chicken
• 1 stalk celery, roughly chopped
• 2 carrots, peeled and roughly chopped
• 4 sprigs thyme
1 Mix the lemon zest, herbs, garlic and olive oil. Rub half of this mixture onto the outside of the chicken. Mix the remaining mixture with the celery, carrot and lemon juice. Season with salt and black pepper and use it to stuff the cavity of the chicken. Tie the legs together with string.
2 Place the stuffed chicken in a brown paper bag. (Make sure you use a clean, unwaxed brown paper bag without any printing on it.) Add the sprigs of thyme and tie the bag closed with string.
3 Place the paper bag in a roasting pan and wet it with cold water. Roast in a preheated oven for 45 minutes. Make sure the paper bag does not touch the sides of the oven or the oven racks.
4 Remove from the oven when done and carefully tear away the bag to avoid getting burnt by escaping steam. Serve the vegetables from the chicken cavity as an accompaniment. Enjoy while still hot. Serve with baby potatoes and beans.