By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
251 cal · 85 min
Brown-Bag Chicken
Recipe GLPR0afc8ffad7d89b
A simple and flavorful roasted chicken cooked in a brown paper bag with fresh rosemary and Hungarian paprika. The bag traps steam, keeping the bird moist while the spices create a delicious golden exterior. Perfect for a no-fuss weeknight dinner that feels special.
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Ingredients
1 whole chicken (3 to 3½ pounds)
to taste Sea salt
to taste Freshly ground black pepper
1 onion, halved
4 sprigs fresh rosemary
1 tablespoon ground hot Hungarian paprika
Directions
Preheat your oven to 375°F (190°C). Line a shallow roasting pan with a sturdy brown paper bag, leaving the top open.
Remove the chicken from its packaging and pat it dry with paper towels. Trim any excess fat from the cavity if desired, but leave the skin intact.
Rub the entire surface of the chicken generously with sea salt and freshly ground black pepper, working the seasonings under the skin and into the cavity as well.
Sprinkle the ground hot Hungarian paprika evenly over all sides of the chicken, gently rubbing it in so it adheres to the skin.
Place the onion halves and rosemary sprigs inside the chicken's cavity.
Carefully set the seasoned chicken breast-side up in the center of the brown paper bag within the roasting pan.
Fold the top edges of the paper bag loosely around the chicken to partially enclose it, leaving the top somewhat open to allow steam to circulate. The bag should not be fully sealed.
Roast the chicken for 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
Carefully open the paper bag (watch for hot steam) and transfer the chicken to a cutting board. Let it rest for 10 minutes before carving and serving.
Comments
All six ingredients are available at any Charlotte chain without a special trip; the only potential cost driver is the chicken itself, which runs $1.50–$2.50 per pound depending on cut and store, landing this dish at roughly $3–$5 per serving. The stated 85 minutes is honest for a parchment-bag braise, though prep itself takes 10–15 minutes of chopping, meaning the actual hands-on time is lower than the total suggests. This is a reliable weeknight dinner that reheats well, needs no babysitting once in the oven, and suits a family of four, but it's also a straightforward braise without the kind of flavour complexity or textural interest that would elevate it above solid everyday fare.
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