Herbed Chicken Thighs Roasted in a Paper Bag
This recipe showcases herbed chicken thighs roasted uniquely in a paper bag. Marinated with garlic, fresh herbs, olive oil, and red wine vinegar, the chicken cooks in its own aromatic steam alongside white wine, resulting in exceptionally tender, flavorful meat with minimal fuss and easy cleanup. It's an elegant yet simple preparation for a main course.
Equipment
- 1 Large, plain brown paper bag Unwaxed and oven-safe
- 1 Roasting Pan or Baking Dish Large enough to hold the paper bag
- 1 Large Mixing Bowl For marinating the chicken
- 1 Garlic press or chef's knife For mincing garlic
- 1 Measuring Spoons and Cups
Ingredients
Main
- • 8 large free ranch chicken thighs
- • 6 garlic cloves
- • 3/4 cup mixed fresh herb leaves such as thyme, sage, rosemary
- • 2 tablespoons olive oil
- • 2 tablespoons fine red wine vinegar
- • 1 tablespoon coarse salt
- • 1 teaspoon freshly ground black pepper
- • 1/4 teaspoon cayenne pepper
- • 1/2 cup good dry white wine for the baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- Finely mince the garlic cloves and roughly chop the fresh herb leaves (thyme, sage, rosemary).
- In a large mixing bowl, combine the olive oil, red wine vinegar, coarse salt, freshly ground black pepper, and cayenne pepper. Stir in the minced garlic and chopped herbs.
- Add the chicken thighs to the herb mixture in the bowl, ensuring each piece is thoroughly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
- Carefully open a large, plain brown paper bag (ensure it is unwaxed and oven-safe). Arrange the marinated chicken thighs in a single layer inside the bag.
- Pour the 1/2 cup of dry white wine into the bottom of a roasting pan or baking dish.
- Place the paper bag containing the chicken directly into the roasting pan with the wine.
- Fold the top of the paper bag over several times to create a tight, secure seal, trapping the steam inside.
- Place the roasting pan with the sealed paper bag into the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through and fork-tender (internal temperature 175-180°F / 80-82°C).
- Carefully remove the roasting pan from the oven. Open the paper bag (watch for escaping steam) and serve the aromatic, tender chicken thighs directly from the bag or transfer to a serving platter.
Notes
1. **Paper Bag Selection**: Ensure you use a plain, unwaxed brown paper bag. Avoid bags with prints or plastic linings, as these can be unsafe in the oven. The bag creates a steamy environment, mimicking 'en papillote,' which locks in moisture and infuses the chicken with herb flavors. 2. **Marination**: Don't skimp on marination time; at least 30 minutes, or ideally several hours in the refrigerator, allows the flavors to deeply penetrate the chicken. 3. **Doneness**: Chicken thighs are forgiving. Look for an internal temperature of 175-180°F (80-82°C) for optimal tenderness, especially near the bone. If you desire crispy skin, briefly remove chicken from the bag and broil for a few minutes at the end.